About the Recipe
A tangy and subtly sweet dressing served atop peppery arugula.
4 beets, steamed
2 oranges, 1 segmented, 1 juiced
1 Tbs orange zest
2 Tbs olive oil
1 Tbs champagne vinegar
2 tsp maple syrup or brown rice syrup
1/2 tsp salt
1/4 tsp black pepper, freshly cracked
4 cup arugula
1/3 cup pistachios or walnuts
Segment one of the oranges and zest/juice the other orange. Set aside.
Dressing: In a mason jar, add the olive oil, champagne vinegar, maple syrup, orange juice, salt, and pepper. Shake vigorously until well combined. Set aside.
In a large bowl, combine the beets and citrus segments. Drizzle half the vinaigrette over the beet mixture and toss to combine.
Serve on a bed of arugula and top with pistachios. Drizzle the remaining vinaigrette on top.