Orange And Beet Salad

Name: Orange And Beet Salad
Prep time: 1 h 34 min
Cook time: 1 h 34 min
Total time: 1 h 34 min
Yield: 55
Cuisine: Global
Ingredients: 1 bunch arugula leaves, cleaned, and any thick stems removed; 1 bunch beets, leaves removed (save them for beet greens!) - about 4 or 5 medium; 0 teaspoons dried mustard; 2 larges navel oranges, peels cut off with a small small knife and sliced; 59 milliliters olive oil; 1 slice Several thin of red onion; 55 servings Salt and pepper to taste; 59 milliliters optional chopped walnuts; 59 milliliters white wine vinegar

You can never have too many side dish recipes, so give Orange And Beet Salad a try. This gluten free, primal, and whole 30 recipe serves 55. One portion of this dish contains about 0g of protein, 1g of fat, and a total of 17 calories. If you have optional walnuts, beets, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 34 minutes. If you like this recipe, you might also like recipes such as Beet And Orange Salad, Orange and Beet Salad, and Beet, Endive, And Orange Salad.

Instructions

1 Cook the beets with their peel on. I prefer the boiling method because it's more efficient - cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork. Alternatively you can wrap the beets in aluminum foil and bake them in the oven at 400F for an hour or until done. After cooking, allow the beets to come to room temperature and remove their peels. Slice or quarter them. If you have time, place them in a small bowl and marinate them in half of the oil and vinegar dressing, ingredients listed above.2 Compose individual salad plates with arugula, a few slices of orange, a few beets, a few slices of red onion and a few chopped walnuts. If you want some added color, gently add a few slices of the orange to the beet juice from your bowl of beets.

Ingredients you will need

Walnut Pieces