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Arugula Salad with Hummus, Oranges and Roasted Beets

Arugula Salad with Hummus, Oranges and Roasted Beets

Servings 4 small salads
Author Brandon Matzek

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

  1. 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.
  2. 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.

Recipe 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).