Enjoy one of our favorite salads.

Total Time: 1 hour
Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 6 servings
Level: Easy


  • 1/2 c. orange juice
  • 1/2 T. grape see oil
  • 2 T. white balsamic vinegar
  • 1 pinch salt
  • 1/4 t. minced garlic
  • 1 orange – remove zest, then separate sections of by cutting in between membrane to remove wedges
  • 1 lb. beets – red
  • 1 lb. asparagus
  • 16 oz. cooked brown rice (I use bagged frozen rice that can be heated quickly)
  • 6 cups arugula
  • 1 cup whole pecans


  1. Remove stems from beets and use for stock or compost).  Scrub beets, and place in pot, covering with water. Bring to boil. Continue to boil for 45 to 50 minutes or until beets are tender when pierced with a fork.  Drain and run cool water on beets until they are cool enough to touch. Skins will come off easily.  Cut into bite-sized wedges.
  2. While beets are cooking, remove the tough bottom part of the asparagus stems. Cut the remaining stems into 1 inch pieces. Place in one inch of boiling water until tender – 3-8 minutes, depending on the thickness of the stem. Remove when tender and drain. Set aside.
  3. Mix all dressing ingredients in a mixing bowl. Add dressing to mixing bowl. Add all ingredients including orange pieces and toss with vinaigrette. Garnish with orange zest.

Enjoy our Beet, Asparagus & Arugula Salad with Orange Vinaigrette, let us know what you think