Cara Cara Orange and Beet Salad

Cara Cara Orange and Beet Salad

The Cara Cara oranges are so juicy and sweet right now in California. I’m coming up with every excuse to eat them.


  • 1 Tablespoon freshly squeezed orane juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon sherry vinegar or red wine vinegar
  • Salt and freshly ground pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size) One pack of Trader Joe’s roasted beets.
  • 3 to 4 oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
  • 4 cups wild or baby arugula
  • 2 tablespoons chopped cilantro


  1. In a small bowl or measuring cup, whisk together the orange juice, vinegars, salt and pepper, and oil. Taste and adjust accordingly.
  2.  Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange the beets and oranges on top of the arugula on a platter or in a wide bowl and drizzle with  the remaining dressing.

  3. Top with the cilantro and serve.




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