Beet-Orange Salad with Ricotta

Leigh Beisch
4 servings (serving size: about 1 1/4 cups salad)


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1 1/2 pounds medium beets
2 navel oranges
1 1/2 tablespoons extra-virgin olive oil
Pinch of salt
Pinch of pepper
2 cups baby arugula
1/4 cup part-skim ricotta cheese
Caraway seeds


Peel the beets, and cut them into wedges. Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice. Combine orange rind, juice, olive oil, and a pinch each of salt and pepper. Place 1/2 cup arugula on each of 4 plates. Divide beets and orange sections among the plates, and drizzle with dressing. Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.

Created date

April 2005

Nutritional Information

Calories 132
Fat 7 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 4 g
Carbohydrate 15 g
Fiber 3 g
Cholesterol 5 mg
Iron 1 mg
Sodium 88 mg
Calcium 92 mg