ChefCommons Food and Cooking Network


Arugula and Roasted Beets Salad

Arugula with roasted beets and red velvet apricots with a blood orange, olive oil, vinaigrette



3 yellow and 3 red beets

4-5 Red velvet apricots

1 endive

1 small raddicchio

2-3 bunches of arugula


Vinaigrette dressing:

1/2 cup of the blood orange olive oil

1/4 cup of your favorite vinegar

Add the juice of 2 blood oranges

salt and pepper to taste

wisk the ingredients together



Roast the beets at 350 degrees until tender.

Coat the apricots with olive oil and salt and pepper, then roast the apricots for 10-15 minutes at 350 degrees.


Compose Salad:

Lay the arugula leaves on a white platter.

Arrange the beets,the apricots and endive and radicchio on the arugula

Drizzle with the viniagrette dressing.

Optional:Shaved Parmigiano reggiano or sprinkel with goat cheese.

Servings: 4-6



Last updated by Ellen Esposito Jun 7, 2009.



© 2018   Created by ChefCommons Chief Chef.   Powered by

Badges  |  Report an Issue  |  Terms of Service