We made this recipe for a BBQ hosted by good friends: https://cooking.nytimes.com/recipes/1015857-beet-orange-and-arugula-salad?smid=ck-recipe-iOS-share. It was easy to prepare ahead of time as components (roasted and dressed beets, orange segments, dressing, arugula, and walnuts) that we later assembled at our friends’ home.
Our modifications: first, we found the dressing bland and too oily (see Note below). It completely lacked acidity. We rebalanced the dressing with 1.5 to 2 Tbsp Maille whole grain mustard, 1 Tbsp red wine vinegar, juice from 1/2 lime, and 1 tsp sugar.
Second, for the beets, we roasted at 400 for an hour. We followed this basic recipe: https://piglettedc.wordpress.com/2015/03/25/roasted-beets-this-is-one-of-my-favorite/.
Finally, we experimented with both baby arugula and baby mixed greens; we definitely recommend arugula for this dish. The arugula adds a peppery edge that complements the roasted beets and orange segments.
Once we adjusted the dressing to our liking, we enjoyed this dish a great deal. (Oct. 2025)
Note: We were unable to find grapeseed oil or sunflower seed oil, so we used 50-50 canola oil and olive oil. Perhaps grapeseed or sunflower would have made the dressing less oily.
Cooking Adventures 