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Grill/Barbecue

Citrusy Steamed Vegetable Salad

by:
July 25, 2022
5
1 Ratings
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

A refreshing and citrusy salad made using steamed vegetables, sweet juicy pineapple, peppery arugula with a sweet mustard dressing. This salad brings me back memories of my motherland, Sri Lanka. This is a salad we used to make back home for special occasions. It is typically made using steamed beets, carrots, pineapple and lettuce with a sprinkle of salt, pepper and lime juice. I decided to kick it up a notch and replace lettuce with arugula and a different dressing that combines fresh orange juice and mustard to complement the steamed root vegetables and the pineapple.

This is packed with nutrients while low on calories. The sweetness of pineapple, beets and carrots are balanced well with the peppery arugula and the citrusy mustard dressing. This salad can be eaten as a side dish or by itself as an entree. It pairs well with just about anything from grilled chicken to couscous. Although this salad is suitable for any occasion, it is a perfect summer salad that can be made ahead of time and will serve a crowd. —Kush

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Ingredients
  • 1 pound Carrots
  • 1/2 pound Beets
  • 2 cups Pineapple, cut into 1 inch cubes
  • 5 ounces Baby Arugula
  • 1/2 cup Extra virgin olive oil
  • 1/2 cup Fresh squeezed orange juice
  • 4 tablespoons Honey dijon mustard
  • 1 tablespoon Salt
  • 1 teaspoon Black pepper powder
Directions
  1. Peel the carrots and the beets.
  2. Using a steamer, steam the beets and the carrots. Beets take longer to cook. Therefore, steam the carrots for 15 mins and take them out of the steamer. Leave the beets in and steam for another 15 mins.
  3. Once the carrots and beets are cooled, cut them into 1 inch cubes. Lay them on a serving platter along with the baby arugula and pineapple.
  4. To make the dressing, whisk together the orange juice, olive oil, honey dijon mustard, salt and pepper
  5. Pour the dressing over the salad and mix well using a tong.
  6. Keep refrigerated until ready to serve.
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1 Review

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moseceltic August 14, 2022
I wanted to like this more. The photo led me to think that the ingredients retained some visual integrity after dressing. Not so. If I made this again I would toss the beets in the dressing separately since they color everything else and combine the ingredients at the last minute. I was suspicious of the amount of salt called for so I reduced that by a third and added more OJ for more zing. Tasty but not a winner for me.