Purple, Green, and Gold Salad

Purple, Green, and Gold Salad

Light and lovely yet perfect for winter through spring, this Purple, Green, and Gold Salad is a great accompaniment to your seasonal supper.

Purple, Green, and Gold Salad
Makes 4 to 6 servings
  • 1 large red beet (about 10 ounces)
  • 1 large golden beet (about 10 ounces)
  • ¼ cup olive oil, divided
  • 1 (5-ounce) package fresh baby arugula
  • 2 small oranges, peeled, rind removed, and sliced
  • ¼ cup sliced red onion
  • ¼ cup fresh orange juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon minced garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup chopped roasted and salted pistachios
  • 1 tablespoon chopped fresh parsley
  • ⅛ teaspoon crushed red pepper
  1. Preheat oven to 400°.
  2. Rub beets all over with 1 tablespoon olive oil. Wrap each beet tightly in foil. Place beets in a small baking dish.
  3. Bake until tender, 1 hour and 10 minutes to 1 hour and 20 minutes. Let cool slightly until cool enough to handle. Using the foil or a paper towel, gently rub skin off beets. Let cool completely. Cut into ½-inch-thick wedges.
  4. In a large bowl, toss together arugula, beets, sliced oranges, and red onion.
  5. In the container of a blender, combine orange juice, vinegar, Dijon, garlic, salt, and black pepper. Process until smooth. With blender running, add remaining 3 tablespoons oil in a slow, steady stream until fully combined.
  6. Drizzle dressing over salad and toss to evenly coat. Top with pistachios, parsley, and red pepper.



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