Beets, Sweet and Heat

  • Yield 8 servings

This beet and arugula salad’s vibrant color and taste will brighten a grey wintry day.

Beets Sweet and Heat
Teresa Blackburn


Sweet Heat Vinaigrette:
2 tablespoons finely grated clementine or orange rind
1 shallot, peeled and quartered
1 jalapeno pepper, cut into halves, seeds removed
2 tablespoons honey
1/2 teaspoon salt
1/4 cup champagne vinegar
1 cup walnut oil
5 ounces arugula
2 large red beets, roasted and peeled
2 large golden beets, roasted and peeled
6 clementines or 3 oranges


  1. 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.
  2. To prepare salad: Make a bed of arugula on a platter.
  3. Slice beets into ¼-inch rounds.
  4. Peel citrus and slice supremes into ¼-inch rounds.
  5.  Arrange slices, alternating beets and citrus, over arugula. Drizzle with vinaigrette and serve.

Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck Club.



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