This is a salad filled with contrasting sweet and peppery flavors. Pungent wild arugula contrasts beautifully with sweet beets, anisy tarragon and juicy oranges. If you can find purslane, it makes a great addition to the salad, with its earthy flavor and almost juicy, delicate crunch. You can use a mix of colors for the beets. I roasted golden and red beets together, and the red beets bled into the outside layer of the golden beets, making their color striking in the salad.
Ingredients
- 3 cups wild arugula
- ½ cup chopped purslane, if available (substitute more arugula if not)
- 3 tablespoons chopped fresh tarragon
- 3 to 4 tablespoons chopped walnuts
- 2 large or 4 small or medium beets, any color or a mix, roasted peeled and cut in wedges
- 1 navel orange, peeled, pith removed, and sections cut from between membranes
For the dressing
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1 tablespoon sherry vinegar
- 1 small garlic clove, puréed or put through a press
- 1 tablespoon walnut oil
- 2 tablespoons extra-virgin olive oil
- Freshly ground pepper (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
201 calories; 14 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 3 grams protein; 45 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Combine the salad ingredients in a large bowl.
- Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.
- Advance preparation: The beets will keep for 3 or 4 days in the refrigerator.
10 minutes
Dining and Cooking