Wild Arugula and Beet Salad With Orange, Walnuts and Tarragon Recipe (2024)

Great recipe that is easy and quick, and is a huge crowd-leaser. I found that it's easier if you wrap the beets individually in tin foil and pop into the oven for an hour, just make sure to pierce them with a fork first. You'll avoid a huge mess.

This is a decent, light tasting salad that sounds heavier than it is. Great starter salad. Colors are beautiful. If making for a dinner party, be sure to roast and cut up the beets in advance (could do 3 days before) and you can cut up the oranges in advance too (1 day). If you’re too lazy to take off the orange membrane, don’t worry-still works with it on.

Feta is a complementary addition for taste and contrasting white color. Local organic (not wild) arugula was delicious in this recipe.

I did not add garlic, but the salad was delicious anyway. I also used 2 clementines instead of the navel orange. Everyone kept eating it until it was gone.

I've made this twice now. I added feta and some sweet tomatoes the second time and it worked. You could probably add some bitter leaves also if you're using purslane as well if/instead of the rocket. And I toast the nuts. So good, either as per recipe or tweaked.

Double everything but the garlic. Add one to two teaspoons of dried tarragon and one half teaspoon of Dijon mustard. One and a half teaspoons of salt and a heaping quarter teaspoon of pepper.

delicious! juicy and refreshing with the oranges, then earthy with beets. very pretty too.

Added Goat Cheese which complimented the sweetness nicely.

This is really good! After sectioning the orange, squeezed the remaining juice into the dressing and also added a teaspoon of Dijon to help emulsify it. Marinated a chicken breast in some of the dressing and grilled it to serve on top.

Raved over by dinner guest! Didn't have purslane and used watercress instead. Didn't have sherry vinegar and used rice wine vinegar.

LOVE, this salad. The dressing is great. I liked the bitterness and spice to the flavor. I would have just cut the oranges a little smaller to have them more well distributed

Balsamic vinegar Rice wine vinegar Olive oilMustardHoney and sugarSalt, pepper, tarragon

This dressing is very delicious and has become standard fare in my cooking repertoire. Thank you, Martha.

Wow! Really tasty. Garden-fresh arugula from a friend - unfortunately too early for verdulaga (purslane) which grows wild here in New Mexico. A little more arugula or a little less dressing. Valencia orange. What a keeper!

A great and fast weeknight entree salad—especially if you use mandarin oranges from a can/jar instead of removing pith from oranges.

This is a decent, light tasting salad that sounds heavier than it is. Great starter salad. Colors are beautiful. If making for a dinner party, be sure to roast and cut up the beets in advance (could do 3 days before) and you can cut up the oranges in advance too (1 day). If you’re too lazy to take off the orange membrane, don’t worry-still works with it on.

Great recipe that is easy and quick, and is a huge crowd-leaser. I found that it's easier if you wrap the beets individually in tin foil and pop into the oven for an hour, just make sure to pierce them with a fork first. You'll avoid a huge mess.

Excellent. Dressing could use more garlic. Sherry vinegar is a must. Wrap washed and still damp beets in foil and roast at 400 degrees for about 40 minutes and skin will come right off.

Feta is a complementary addition for taste and contrasting white color. Local organic (not wild) arugula was delicious in this recipe.