The beets in the garden are all getting so big! I couldn't resist picking one of these beauties and making a fabulous salad. Now the combination of beet, orange and arugula has been around for a long time. In a "California Cuisine" restaurant it's practically a staple, but everyone seems to have their own spin on it. Some include bufala mozzarella, goat cheese, walnuts etc. My spin on this salad is to add pomegranate seeds!
What you'll need:
a handful or two of arugula (or rocket as they call it over the pond)
1 large red beet, steamed till fork tender (a how to here), chilled and slivered
1 orange, peeled and slivered
1 slice of purple onion
a handful of pomegranate seeds
1/4 cup (good) olive oil
3 tbsp. balsamic vinegar
1 tbsp. agave nectar (or a pinch of sugar)
a pinch of salt
What you'll do:
Pile the arugula up on a plate and arrange the beets and orange slices on top in a pretty manor. Tuck the purple onions in on the plate and then sprinkle with the pomegranate seeds. Drizzle with balsamic dressing and serve!