Beet-Orange Salad with Ricotta

beet-orange-salad Leigh Beisch


  • 1 1/2 pounds medium beets
  • 2 navel oranges
  • 1 1/2 tablespoons extra-virgin olive oil
  • Pinch of salt
  • Pinch of pepper
  • 2 cups baby arugula
  • 1/4 cup part-skim ricotta cheese
  • Caraway seeds


  1. Peel the beets, and cut them into wedges. Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice. Combine orange rind, juice, olive oil, and a pinch each of salt and pepper. Place 1/2 cup arugula on each of 4 plates. Divide beets and orange sections among the plates, and drizzle with dressing. Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.

    Believe it or not, beets have a lot of sugar but very few calories, so you can have something sweet without the guilt. They also are rich in cancer-fighting antioxidants.
  • Yield: 4 servings (serving size: about 1 1/4 cups salad)

Nutritional Information

Calories per serving: 132
Fat per serving: 7g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 4g
Carbohydrate per serving: 15g
Fiber per serving: 3g
Cholesterol per serving: 5mg
Iron per serving: 1mg
Sodium per serving: 88mg
Calcium per serving: 92mg