Broccoli Arugula Salad

Serves:
2 as main dish, 4 as a side dish

Ingredients

Directions

Wash beets. Coat with vegetable oil, season with sea salt and freshly ground pepper. Wrap in foil and roast in 375 degree oven until tender about 1.5 hours.

Alternate- Can also be peeled, cut into 1” cubes, lightly coated with olive oil, seasoned with sea salt and fresh ground pepper, roast in 375 degree oven for about 20-25 minutes or until tender.

Place broccoli florets on sheet pan lined with parchment. Roast in 375 degree oven for 4 minutes. Set aside.

Blood oranges (can substitute navel or Cara-Cara oranges as alternate)
Use a paring knife, slice off the top and bottom of orange. Start at top, just where the pith meets the pulp, slice off the skin, following the curve of the fruit. Removing the peel, slice out each segment by cutting towards the center along the membranes. Remove segments and set aside.

Blood Orange Vinaigrette
Combine all ingredients until emulsified.

Place arugula, beets, broccoli, blood oranges on plate. Drizzle with vinaigrette

Recipe courtesy of Chef Camille Renk of Camille’s Kitchen.


Cooking decreases the glucoraphanin content of Beneforte broccoli as it does for all broccoli. The best way to get the health benefits from any broccoli is to eat it raw or lightly steamed.