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.
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 20 minutes | Servings: 4 |
Ingredients
- 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
Preparation
In large bowl, whisk first 4 ingredients; season. Toss with arugula, shallot, oranges, and beets; season. Top with feta.
