Description
A simple salad featuring roasted beets, fresh arugula, and a light vinaigrette.
Ingredients
Scale
- 2 medium beets
- 4 cups arugula
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Wash and trim the beets. Wrap them in foil and roast for 45 to 60 minutes, or until tender when pierced with a fork.
- Let the beets cool slightly, then peel and cut them into bite-sized pieces.
- In a small bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard to make the dressing. Season with salt and pepper.
- In a large bowl, combine the arugula and roasted beets.
- Pour the dressing over the salad and toss gently to coat. Serve immediately.
Notes
- You can substitute goat cheese or walnuts for added texture.
- Roast the beets ahead of time to save preparation time.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Keywords: roasted beet salad, arugula salad, beet recipe, simple salad, vegetable side