Beet, Orange & Arugula Salad


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.

4 thoughts on “Beet, Orange & Arugula Salad

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

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

Comments are closed.