About
Autumn is not just about its distinct flavors; it's also about the rainbow of colors exploding from every branch! Colors-of-Fall Salad captures those colors with flavors all its own! Tender, sweet beet slices and navel oranges add brightness and richness to a bed of crisp arugula. Sharp red onions and crunchy walnuts round out the salad. Then, everything is drizzled in a super-tangy homemade vinaigrette. Enjoy the Colors-of-Fall Salad and all its autumnal beauty!
Ingredients
- For the vinaigrette:
- 3 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon ground mustard
- salt, to taste
- black pepper, to taste
- For the salad:
- 4-5 medium beets, leaves removed, scrubbed clean
- water, to taste
- 1/2 bunch arugula leaves, cleaned, thick stems removed
- 2 large navel oranges, peeled and sliced
- red onion, to taste, sliced
- 1/4 cup walnuts, optional, chopped
Directions
Step 1 -In a jar with a lid, add the vinegar, the olive oil, the mustard, the salt, and the black pepper.
Step 2 -Seal the jar and shake until it is well-blended. Set the vinaigrette aside.
Step 3 -In a pot, add the beets and enough of the water to just cover them.
Step 4 -Transfer the pot to the stovetop and bring the water to a boil.
Step 5 -Reduce the heat to medium-low and simmer the beets until they can be easily pierced through with a fork, about 30 minutes.
Step 6 -Drain the beets and allow them to cool to room temperature.
Step 7 -Peel and slice or quarter the beets.
Step 8 -On individual serving plates, evenly arrange the arugula, the orange slices, the beet slices, the red onions, and the chopped walnuts.
Step 9 -Drizzle the salads with the vinaigrette and serve.
