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 or other salad greens 1/4 cup ricotta cheese Caraway seeds
Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Peel the beets, and cut them into wedges. 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. Makes 4 servings (serving size: about 1 1/4 cups salad) - Updated: January 19, 2007
