Orange, Roasted Beet, and Arugula Salad
Orange, Roasted Beet, and Arugula Salad


3 small beets, trimmed and scrubbed

1 Tbsp. extra virgin olive oil

4 cups Florida Fresh Herbs Arugula, divided

1 orange, peeled and sliced

1 tsp sesame seeds

Dressing: balsamic vinegar and olive oil



To prepare the beets: Preheat oven to 375 degrees F. Brush beets lightly with olive oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven and cool for 15 minutes. Peel and slice into 1/4-inch thick round slices, then slice each round in half.

To assemble the salad: Divide arugula onto two plates or bowls. Peel the orange and pull apart slices. Slice each piece into thirds and place on the salad. Add sliced beets and sprinkle with sesame seeds. Serve with olive oil & balsamic vinegar or salad dressing of your choice.

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