ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beet-Orange Salad with Ricotta

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.