Beet-Orange Salad with Ricotta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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