Beets and Citrus Arugula Salad Recipe & Dressing

I enjoy making and eating this arugula salad recipe due the zesty flavor of arugula. You do not need a lot of seasonings when you use arugula. Arugula pairs well with citrus as it does with other fruit, nuts and seeds. Enjoy this refreshing salad. It is naturally gluten-free as long as you are sure to use gluten-free fruit when using canned.

Arugula Salad Recipe with Beets and Citrus and Dressing

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Yield: Serves 4 - 6

Arugula Salad Recipe with Beets and Citrus and Dressing

A refreshing and gluten free arugula salad recipe providing safe brands of canned fruit.

Ingredients:

    For the Salad:
  • 4 beets, peeled and sliced (if using canned be sure it is gluten free.)
  • 1 bunch arugula, rinsed and dried
  • 1 can Dole Tropical Gold 100% Juice PineappleĀ Chunks, drained and cut (reserve juice)
  • 1 can Dole Mandarine Organges in 100% Juice, drained
  • Sesame seeds, as desired (or chopped nuts)
  • For the Salad Dressing:
  • 1Ā garlic clove, minced or grated
  • 3/4 cupĀ extra virginĀ olive oil
  • 1/4Ā cupĀ white distilled or wine vinegar
  • 3Ā TablespoonsĀ pineappleĀ juice
  • 2Ā TablespoonsĀ liquid from Mandarin orange can
  • Salt and freshly ground black pepper

Instructions:

    To Make the Salad:
  1. Add beets to a saucepan and cover with water. Bring to a boil, lower heat to simmer, and cook until tender, 15 - 20 minutes.
  2. Drain and refrigerate until chilled about 4 hours or overnight.
  3. Add arugula to separate plates or a large salad bowl.
  4. Top with beet slices, pineapple chunks and mandarin oranges. Sprinkle with sesame seeds or chopped nuts.
  5. Serve with your favorite gluten-free vinaigretteĀ dressing or the below citrus vinaigretteĀ .
  6. To Make Dressing:
  7. Whisk all ingredients together and refrigerate or set aside preferably for at least hours to allow onion to marry with the other ingredients. Store in a salad dressing shaker and allow guests to add their own their individual salads; or add very little to a salad bowl, add arugula and toss. Serve in salad bowl allowing guests to serve themselves or serve individual portions on 7-inch plates. Set some additional dressing out.

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