Makes 4-6 servings.

Arugula with Citrus, Beet, & Avocado


1 small bunch beets (1 pound), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 teaspoons balsamic vinegar
2 tablespoons Tropicana® Fresh orange juice
2 Tropicana® Fresh navel oranges, peeled and pith removed
2 avocados, peeled and sliced
1 small red onion, thinly sliced
1 cup grape tomatoes, halved


Heat oven to 425˚F. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.

For dressing, whisk vinegar, orange juice, and olive oil. Season with salt and pepper.

Arrange arugula, orange segments, avocado slices, onion slices, and tomato halves on 4 to 6 individual plates.

Drizzle dressing ove salad and serve immediately. Enjoy with your favorite crusty bread.