Ingredients
1 can (15 oz.) Libby's Small Whole Beets
1 tablespoon orange juice
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices whole-grain artisan bread, cubed
3 cups arugula
1/3 cup thinly sliced red onion
2 navel oranges, peeling and separated
1 cucumber, sliced
1/2 cup cumbled feta or goat cheese
1 can (15 oz.) Libby's Small Whole Beets
1 tablespoon orange juice
1 teaspoon Dijon mustard
3 tablespoons olive oil, divided
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices whole-grain artisan bread, cubed
3 cups arugula
1/3 cup thinly sliced red onion
2 navel oranges, peeling and separated
1 cucumber, sliced
1/2 cup cumbled feta or goat cheese
Instructions
1. Drain beet liquid into small bowl. Add orange juice, mustard, 2 tablespoons oil, parsley, salt and pepper. Whisk to form dressing. Cut beets in quarters. Set both aside.
2. Toss bread with remaining 1 tablespoon oil on rimmed baking sheet. Broil until golden brown, about 3 to 4 minutes. Remove from oven; cool.
3. In large salad bowl, add arugula, onion, beets, oranges, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.
1. Drain beet liquid into small bowl. Add orange juice, mustard, 2 tablespoons oil, parsley, salt and pepper. Whisk to form dressing. Cut beets in quarters. Set both aside.
2. Toss bread with remaining 1 tablespoon oil on rimmed baking sheet. Broil until golden brown, about 3 to 4 minutes. Remove from oven; cool.
3. In large salad bowl, add arugula, onion, beets, oranges, cucumber, toasted bread and cheese. Pour dressing over salad. Toss to combine.
