Lara Katz: Dreaming Up Delicious


Beet, Orange, and Feta Salad with Sunflower Seeds Recipe

Make This Restaurant Style Salad at Home, Using Pre-cooked Beets Makes It So Easy!

by: Lara Katz

I had a salad like this at a restaurant this week and thought it needed a bit more bulk so I added arugula in my version. Feel free to add or substitute the feta and sunflower seeds for another cheese and nut you prefer.


4 handfuls of arugula (around 5 cups)
2 oranges, supremed*
3 cooked beets, sliced into thin wedges
¼ cup sunflower seeds
1/3  cup crumbled feta



2 Tbsp safflower oil
2 Tbsp red wine vinegar
 ¼ tsp sea salt
drizzle of honey


  Place arugula on top of a large size platter.

  Top with orange segments and beet wedges. Sprinkle top with sunflower seeds and crumbled feta. 

  Drizzle top with salad dressing and honey.

* To supreme an orange slice off the top and bottom.  With one side firmly planted down, slowly slice the peel off, going from the top to the bottom.  Once the peel is removed slice out the pieces of orange, using the lines on the orange pieces as your guide.

(Serves 4 appetizer portions)

For other beet recipes see Chopped Salad and BeetsBeet And Kale Salad with Caramelized Walnuts, Green Beans with Beets, and Beet Pizza.