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  • 2 tablespoons finely grated clementine or orange rind
  • 1 shallot, peeled and quartered
  • 1 jalapeno pepper, cut into halves, seeds removed
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 cup champagne vinegar
  • 1 cup walnut oil
  • 5 ounces arugula
  • 2 large red beets, roasted and peeled
  • 2 large golden beets, roasted and peeled
  • 6 clementines or 3 oranges


  1. To prepare vinaigrette: Place grated rind, shallot, jalapeno, honey, salt and champagne vinegar into a food processor fitted with a swivel blade. Process. Slowly pour in walnut oil as you continue processing, until vinaigrette is emulsified.
  2. To prepare salad: Make a bed of arugula on a platter.
  3. Slice beets into ¼-inch rounds.
  4. Peel citrus and slice supremes into ¼-inch rounds.
  5.  Arrange slices, alternating beets and citrus, over arugula. Drizzle with vinaigrette and serve.
Recipe courtesy of Nancy Vienneau and the Third Thursday Potluck Club.

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The recipe was originally published as Beets, Sweet and Heat on

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