Beet & Arugula Salad with Poppy Seed Dressing

Earthy beets, citrusy oranges, and a slightly sweet poppy seed dressing make for a bright start to any meal.
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Beet & Arugula Salad with Poppy Seed Dressing

Recipe by Joe Piccirillo

Start to Finish: 20 minutes

Servings: 4


  • 1/4 cup EVOO
  • 2 tbsp. Champagne vinegar
  • 2 tsp. Dijon mustard
  • 2 tsp. poppy seeds
  • 6 oz. arugula
  • 1 medium shallot, thinly sliced
  • 2 navel oranges, peeled and cut into segments
  • 2 beets (preferably 1 golden and 1 red)—cooked, peeled, and cut into wedges
  • 1/4 cup crumbled feta


In large bowl, whisk first 4 ingredients; season. Toss with arugula, shallot, oranges, and beets; season. Top with feta.