• 1 large beet
  • 3 navel oranges or 2 tangerines
  • 2 handful of walnuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white- wine vinegar
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground pepper to taste
  • 2 bunches arugula, washed well and dried


  • Peel and steam beet for 15 minutes covered. Then cut into wedges
  • Peel oranges and squeeze juice of one orange into a bowl
  • Add extra virgin olive oil, vinegar and mustard to orange juice, then add sea salt and pepper to taste.  Whisk and mix well
  • Add arugula and toss to coat with dressing
  • Add the beet wedges, orange segments and walnuts

Prep time and cook time: 20 min

Serves: 4

recipe courtesy of with adjustments made by me!!!