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Beets Orange and Arugula in a Salad Bowl

Orange & Arugula Beetroot Salad

  • Author: Nichole Banducci
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Salads



  • 1 tbsp orange juice
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp ground pepper


  • 8 oz cooked beets, quartered
  • 1 naval orange – segmented (see how-to in notes, below)
  • 1/4 raw red onion – chopped
  • 10 sprigs fresh chives – chopped
  • 2 cups arugula



  • Segment the orange (see notes for explanation) to get the juice for the recipe. Set orange segments aside.
  • Add all of the vinaigrette recipes to your serving bowl and whisk together.


  • Add the salad ingredients to the same bowl as the dressing and toss to incorporate.


  • Beets: You can roast them yourself or use prepared packs of baby beets from the produce section of your store
  • How to Segment an Orange: (1)¬†Use a sharp knife to slice off the top and bottom of the orange, (2) using even downward strokes, slice the skin away from the flesh and discard, (3) cut between the membranes to segment the orange, (4) squeeze the ‘scraps’ from the orange to get about 2 tbsp juice.
  • Apple Cider Vinegar – I use raw, unfiltered vinegar, which increases the probiotics in your dressing