- 1 pound baby golden beets, washed
- 3 medium blood oranges
- 1/4 cup clover honey
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Garlic Gold® Oil
- 4 cups baby arugula
Place the beets in a 2 1/2-quart saucepan, then add water to cover by 2 inches. Heat over a medium flame until the water begins to boil, then turn down to low and simmer for 20 minutes. The beets should be fork tender — they are done when you can easily pierce them with a fork. When beets are done, drain them in a colander.
Under cool running water, use your hands to remove the beet skins — they should slip off easily. Trim off any remaining skin, then slice the beets into quarters and set aside in a medium bowl.
In a medium saucepan, combine the honey, Garlic Gold® Oil, and apple cider vinegar. Heat on low, stirring frequently for several minutes until warmed and honey is dissolved. Remove from heat and set aside.
Zest one of the oranges and add the zest to the bowl with the beets. Peel the oranges, then cut into bite-size pieces, removing any white pith and seeds. Reserve any juice you get from slicing and add to the honey/vinegar mixture.
Add the oranges to the bowl with the beets and zest, then pour the vinegar/juice mixture over everything. Stir to coat the beets and oranges in the marinade, then refrigerate for at least one hour to let the flavors meld.
To plate, arrange the baby arugula on a plate. Use a slotted spoon to arrange the beets and oranges on top of the greens, . Serve immediately.
Makes 2 large or 4 small servings