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    Home / Recipes / Course / Salad

    2 Jan 19, 2016 Easy  |   Jump to Recipe

    Arugula Salad with Hummus, Oranges and Roasted Beets

    I recently made a delicious discovery, and I just had to share.  Hummus with salad.

    This post may contain affiliate links.

    Arugula Salad with Hummus, Oranges and Roasted Beets

    Hummus, that Middle Eastern dip made with chickpeas, tahini, lemon juice, garlic and olive oil, is always in the fridge at my house.  I mainly find myself dipping things into it like pita (regular or crisp), vegetables or chunks of warm, crusty bread.  But I also like to use hummus in more untraditional ways like as a spread for a turkey sandwich or whisked into a lemony vinaigrette.  Here, hummus is the flavor-packed base upon which a bright, sweet-tart salad sits.  Let’s dig into it.

    This recipe starts with a pale swath of creamy hummus (store-bought is fine here) centered on a salad plate.  Next, a tangle of peppery arugula dressed in a chive vinaigrette is placed on the hummus.  There’s three tablespoons of acid to four tablespoons of oil, placing this dressing solidly in the tart-acidic camp.  The salad is finished with sweet rounds of juicy citrus and tender halves of roasted baby beets scattered about.  Each bite is a little tart, a little sweet and a little peppery with a balanced richness from the hummus.  So damn tasty.  Continue reading for the recipe.

    Beets and Oranges

    Chive Vinaigrette Ingredients

    What are your favorite ways to use hummus?  Please share below!

    Arugula Salad Ingredients

    Arugula Salad with Hummus, Oranges and Roasted Beets

    Arugula Salad with Hummus, Oranges and Roasted Beets

    Arugula Salad with Hummus, Oranges and Roasted Beets

    by Brandon Matzek
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 4 small salads

    Ingredients
      

    For the vinaigrette:

    • 2 tablespoons of fresh lemon juice
    • 1 tablespoon red wine vinegar
    • A dab of honey, plus more to taste
    • Kosher salt
    • Freshly ground black pepper
    • 1/4 cup olive oil
    • 2 tablespoons finely chopped chives

    For the salad:

    • 3 ounces of arugula
    • 3/4 cup hummus
    • 8 ounces cooked and peeled baby beets*, halved
    • 2 oranges, peel and pith removed, sliced horizontally into rounds

    Instructions
     

    • To make the vinaigrette, whisk together lemon juice, vinegar, honey, 2 pinches of salt and several turns of black pepper. Whisk in olive oil in a slow steady stream, and continue whisking until emulsified. Whisk in chopped chives, then season to taste with additional honey, salt and pepper. Flavors should be bright and acidic.
    • To assemble the salad, toss arugula with a few spoonfuls of the vinaigrette. The greens should be glistening with, but not drowning in, the dressing. Spoon 3 tablespoons of hummus onto the middle of a salad plate, then spread it into a flat, wide disc. Top with dressed arugula and a scattering of halved beets and orange slices. Finish with a small drizzle of vinaigrette and some freshly ground black pepper. Repeat with 3 other salad plates. You could also divide ingredients between 2 large plates for a more substantial salad.

    Notes

    * Pre-roasted beets can be purchased for convenience and used here. If you'd like to roast your own beets, start with 2 to 3 bunches of baby beets. Trim root and stem ends, then rinse the beets thoroughly with cold water. Dry beets and place on a large square of aluminum foil. Drizzle beets with olive oil, salt and pepper, then bring the foil up around the beets to form a sealed package. Roast beets at 400°F until tender (30 - 40 minutes). If you want to roast various colored beets, I would recommend roasting each color in it's own foil package to avoid mixing/bleeding of colors. Let the beets cool slightly, then peel off skins (they should just slip right off).
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Beets and citrus are in season right now!!  Here are some other recipes on Kitchen Konfidence to use them up:

    Raw Carrot and Beet Salad

    Raw Carrot and Beet Salad with Feta, Mint and Harissa

    Pickled Beet Deviled Eggs

    Beet Pickled Deviled Eggs

    Beet and Turnip Gratin

    Beets and Turnips

    Blood Orange Power Juice

    Blood Orange Power Juice

    Orange Carrot Chia Smoothie

    Orange Carrot Chia Smoothie

    Orange Cardamom Scones

    Finished Scones

    2
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Easy Tags: arugula, beets, black pepper, chives, honey, hummus, kosher salt, lemon, oranges, red wine vinegar

    Reader Interactions

    Comments

    1. Brian @ A Thought For Food says

      January 19, 2016 at 4:31 pm

      This is one fabulous use of hummus! I love balancing out heavier seasonal fare with salads like this.

      Reply
      • Brandon Matzek says

        January 20, 2016 at 10:07 am

        Thanks Brian! Winter citrus is always a nice fresh counter to all the root vegetables and bitter greens.

        Reply
    2. Averie @ Averie Cooks says

      January 19, 2016 at 5:43 pm

      I love using hummus as salad dressing and I love beets! This is a total win for me!~

      Reply
      • Brandon Matzek says

        January 20, 2016 at 10:06 am

        Yeah I think you’d totally love this salad Averie. Thanks!!

        Reply
    3. Christine | Vermilion Roots says

      January 19, 2016 at 10:24 pm

      I totally share your love of hummus with salad. I like the way you dress the salad and add the hummus separately. More elegant than what I do, which is just tossing the greens in hummus. 🙂 I’ll try your recipe next time.

      Reply
      • Brandon Matzek says

        January 20, 2016 at 10:03 am

        Hehe thanks Christine! Yeah, it’s a great way to integrate it into the salad. Each bite is a little different.

        Reply
    4. Katrina says

      January 20, 2016 at 5:43 am

      The hummus on here is a great addition! Love this idea!

      Reply
      • Brandon Matzek says

        January 20, 2016 at 10:01 am

        Thanks Katrina!

        Reply
    5. [email protected] says

      January 21, 2016 at 11:54 am

      LOVE hummus in salad, and with beets! A perfect match, this looks lovely.

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:32 am

        Thanks Fabiola!!

        Reply
    6. Christina | Christina's Cucina says

      January 21, 2016 at 11:06 pm

      What a colorful and healthy salad! I LOVE arugula, so I’d love this salad, too!

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:31 am

        I always feel better when I’m eating colorful food 🙂 Thanks Christina!

        Reply
    7. DessertForTwo says

      January 22, 2016 at 5:44 am

      This is beautiful and genius–just like you! 🙂

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:30 am

        Awww thanks :)! *blushing*

        Reply
    8. Vicky @ Avocado Pesto says

      January 22, 2016 at 8:54 am

      Love the idea of hummus being incorporated into a salad — have not tried that yet! And loooove roasted beets so this is the salad for me!

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:28 am

        Give it a try! Thanks Vicky.

        Reply
    9. sippitysup says

      January 22, 2016 at 1:18 pm

      I’ve been a believer in hummus with everything for quite sometime! GREG

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:28 am

        Excellent! It really is such a versatile ingredient.

        Reply
    10. Shelley @ Two Healthy Kitchens says

      January 22, 2016 at 2:13 pm

      Hummus Salad! Huh! Brilliant! That really is a delicious discovery! I’ve made hummus into a stuffing for deviled eggs, a sauce for Mediterranean Tacos … the list kinda goes on and on (because I truly {heart} hummus!), but this is a new one for me … and I’m totally loving the idea! Absolutely pinning to remember and to share!

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:26 am

        Tacos!! Love that idea. Thanks for sharing Shelley 🙂

        Reply
    11. Kimberly @ The Daring Gourmet says

      January 22, 2016 at 9:49 pm

      Gorgeous! I did a study abroad for a while in Israel where hummus was frequently used as a base for a variety of dishes – meats, veggies, salads – they’d smear a good helping of it on a plate and then stack the other ingredients on top. It was always delicious! I have no doubt I would love this salad, it looks fabulous!

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:25 am

        Ah ha!! Thanks for sharing your experiences. Jealous of your study abroad as well. I would love to explore Israel someday.

        Reply
    12. Christiane ~ Taking On Magazines says

      January 24, 2016 at 5:38 pm

      Hummus is also a staple around here. Since I grew up in Lebanon, we made it there and continue to make it now so yeah, I’m a fan. 🙂 The salad is gorgeous.

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:23 am

        Thanks Christiane! So you’re probably very familiar with the salad + hummus combination.

        Reply
    13. Annie @ Annie's Noms says

      January 25, 2016 at 12:28 am

      This is the perfect salad to get rid of my Monday blues! So colourful and pretty! Just what I need on this dreary UK day!

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:22 am

        Enjoy!! Thanks Annie.

        Reply
    14. Steph @ Steph in Thyme says

      January 25, 2016 at 4:00 pm

      5 stars
      Hummus with salad? Mind blown. Best idea ever. We typically have 4-5 containers of hummus in the fridge at any given time. A new way to enjoy hummus! Thanks for sharing (sucker for roasted beets, too – this is divine).

      Reply
      • Brandon Matzek says

        February 18, 2016 at 11:22 am

        Thanks Steph!! This will help you use up all that hummus 🙂

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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