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.
Ingredients
- 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
Directions
- In a small bowl or measuring cup, whisk together the orange juice, vinegars, salt and pepper, and oil. Taste and adjust accordingly.
-
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.
-
Top with the cilantro and serve.
Serves: 4
Time: 10 minutes
Difficulty: Easy
