• 1 large beet
  • 3 navel oranges or 2 tangerines
  • 2 handful of walnuts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white- wine vinegar
  • 1 teaspoon Dijon mustard
  • Sea salt and freshly ground pepper to taste
  • 2 bunches arugula, washed well and dried


  1. Peel and steam beet for 15 minutes covered. Then cut into wedges
  2. Peel oranges and squeeze juice of one orange into a bowl
  3. Add extra virgin olive oil, vinegar and mustard to orange juice, then add sea salt and pepper to taste.  Whisk and mix well
  4. Add arugula and toss to coat with dressing
  5. Add the beet wedges, orange segments and walnuts

Prep time and Cook Time: 20 min

Serves: 4