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Prep time
20 minutes
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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
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Ingredients
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4 handfuls
arugula
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14 ounces
cooked beetroot
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2
orange
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1/3 cup
pomegranate seeds
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1/4 cup
chopped pistachios
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3 tablespoons
olive oil
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1 tablespoon
balsamic vinegar
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1 bunch
mint (small)
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Salt and pepper
Directions
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Prepare the orange supremes, keeping the flesh of the uncut fruit to make juice by squeezing it into a bowl.
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Cut the beets into slices. Chop the mint.
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To make the dressing, use orange juice, add olive oil and balsamic vinegar, salt and pepper. Mix.
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Place the arugula, beets, orange pieces, mint, pistachios and pomegranate seeds in a salad bowl and pour in the vinaigrette. Toss.
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