You are here: Home » Recipes » Beets, Sweet and Heat Beets, Sweet and Heat Yield 8 servings This beet and arugula salad’s vibrant color and taste will brighten a grey wintry day. Teresa Blackburn PrintEmail Ingredients Sweet Heat Vinaigrette:2 tablespoons finely grated clementine or orange rind1 shallot, peeled and quartered1 jalapeno pepper, cut into halves, seeds removed2 tablespoons honey1/2 teaspoon salt1/4 cup champagne vinegar1 cup walnut oilSalad:5 ounces arugula2 large red beets, roasted and peeled2 large golden beets, roasted and peeled6 clementines or 3 oranges Instructions To prepare vinaigrette: Place grated rind, shallot, jalapeno, honey, salt and champagne vinegar into a food processor fitted with a swivel blade. Process. Slowly pour in walnut oil as you continue processing, until vinaigrette is emulsified. To prepare salad: Make a bed of arugula on a platter. Slice beets into ¼-inch rounds. Peel citrus and slice supremes into ¼-inch rounds. Arrange slices, alternating beets and citrus, over arugula. Drizzle with vinaigrette and serve. Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck Club.