Sunday, April 15, 2012

Balsamic Beet & Arugula Salad

Last night I went out for dinner with some friends and tried the most amazing beet salad from Va De Vi.  I woke up this morning thinking about it and decided to pick up the ingredients from the farmers market and work on duplicating the flavors at home.  It turned out delicious!

Serves 2-4

1 Large Beet - Chopped
1 Medium Yellow Beet - Chopped
1 Medium Pink Beet - Chopped
1/2 Cup Arugula
1 Orangelo (1/2 Grapefruit - 1/2 Orange) or Blood Orange - Peeled/Cut
1 Avocado - Cut into Cubes
2T Shaved or Grated Fennel - White Part
Sea Salt & Black Pepper to Taste
2-3T Balsamic Vinaigrette (Click here for Recipe)


  • Steam chopped beets for 15 min.  Looking for steps on how to do this?  Click here
  • Peel beets once cooled and set aside to cool before tossing in salad - this can be made ahead and kept in the fridge until ready for use.
  • In Medium mixing bowl - Add beets, avocado, fennel, orangelo, arugula

  • Toss ingredients lightly with 2-3T Balsamic Vinaigrette.  Taste and if you desire more dressing add slowly until you get the desired amount.
  • Add sea salt & black pepper to taste
  • Serve!

Prather Ranch - Lamb Loin & Moroccan Lamb Sausage w/ Balsamic Beet & Arugula Salad

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