Beet-Orange Salad with Ricotta

Ingredients

• 2 cups baby arugula 
• 1.5 pounds beets 
• 4 servings caraway seeds 
• 2  navel oranges 
• 1.5 tablespoons olive oil extra-virgin
• 0.3 cup part-skim ricotta cheese 
• 1 pinch pepper 
• 1 pinch salt 

Equipment

• sauce pan

Directions

1. Peel the beets, and cut them into wedges.
2. Place beets in a large saucepan, and cover with water. Boil. Reduce heat, and simmer for 15 minutes, or until tender; drain. Finely grate 2 teaspoons orange rind. Peel and section the oranges, reserving 2 tablespoons juice.
3. Combine orange rind, juice, olive oil, and a pinch each of salt and pepper.
4. Place 1/2 cup arugula on each of 4 plates. Divide beets and orange sections among the plates, and drizzle with dressing. Top each serving with 1 tablespoon ricotta; sprinkle with caraway seeds.