Beet, Orange & Arugula Salad

April 10, 2009


I used Elise’s recipe for Orange and Beet Salad to make this dish. I generally followed her ingredient proportions, although I doubled the quantities and used a bit more walnuts than she does.

I also composed the salad differently, since it was served family-style at a Passover seder (not individually plated ahead of time). Instead of large, round slices of beets and oranges, I cut each beet into about 8 wedges, and halved the orange slices once the peel was removed. Then I tossed all the ingredients, including the arugula, together with the dressing in a large bowl.

This simple dish, which was delicious and really well-received at the seder, has a long prep time. I roasted the beets the night before (I didn’t have a Passover pot large enough to boil them) so that they’d be cool enough to work with the next day. Even at 425°, the beets took an hour and a half to cook, which would have totally thrown me off if I’d roasted them the day I needed the recipe. Getting the peel and pith off the oranges also takes a bit of time. Still, on a table full of matzoh kugels, this salad is a welcome, fresh dish.

The inclusion of arugula, which is a “bitter herb,” makes it a perfect side dish for Passover — we use bitter herbs, or “maror” during the seder to symbolize the bitterness the Jews experienced while slaves in Egypt.

Filed under: Holidays,Salad,Veggie Mains,Veggie Sides

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  • 1. Grammy  |  April 11, 2009 at 9:59 am

    This delicious colorful springtime salad, full of lovely surprises, is a welcome vibrant addition to Passover table with lots of brown kugels.

  • 2. Aunt Barbara  |  April 11, 2009 at 12:08 pm

    Delicious! I’m going to make it (and your post answered my question of whether you roasted the beets).

  • 3. Jodi  |  April 13, 2009 at 9:47 pm

    This looks SO good!!

  • 4. &ra&hellip  |  March 27, 2010 at 12:07 am

    […] from top left: Beet, Orange, & Arugula Salad, Macaroon Cake, Passover Triple-Chocolate Brownies, and Poppy’s […]


DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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