-
Prep time
20 minutes
-
Serves
4
Author Notes
This recipe is perfect for fall and winter to add color to the plate. It's quick to make and very healthy. It can be perfectly adapted as a starter or as an accompaniment. —Mary Devinat
Ingredients
-
4 handfuls
arugula
-
14 ounces
cooked beetroot
-
2
orange
-
1/3 cup
pomegranate seeds
-
1/4 cup
chopped pistachios
-
3 tablespoons
olive oil
-
1 tablespoon
balsamic vinegar
-
1 bunch
mint (small)
-
Salt and pepper
Directions
-
Prepare the orange supremes, keeping the flesh of the uncut fruit to make juice by squeezing it into a bowl.
-
Cut the beets into slices. Chop the mint.
-
To make the dressing, use orange juice, add olive oil and balsamic vinegar, salt and pepper. Mix.
-
Place the arugula, beets, orange pieces, mint, pistachios and pomegranate seeds in a salad bowl and pour in the vinaigrette. Toss.
See what other Food52ers are saying.