Roasted Beet Salad
Roasted Beet Salad is made with two types of seasonal beets and served over a bed or arugula; it's a fresh, light and nutritious summer salad
Servings: 4 servings
Ingredients
- 3-4 medium beets scrubbed and ends trimmed
- 5 tablespoons olive oil divided
- Kosher salt to taste
- black pepper to taste
- ½ medium shallot minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 4-6 cups fresh arugula
- ½ cup walnuts toasted
- ½ cup crumbled feta cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 350°F. Drizzle beets with 1 tablespoon oil and season with salt and pepper. Wrap in foil and place on a sheet tray. Bake until beets are fork tender, 40-55 minutes, depending on the size of your beets. Let cool completely.
- Make the dressing. In a small bowl, mix shallot, balsamic vinegar, maple syrup, and Dijon. Stream in remaining 4 tablespoons of oil, whisking constantly until emulsified. Season to taste with salt and pepper.
- Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices.
- Assemble the salad. In a large bowl, toss arugula, cooked beets, walnuts, feta, and dressing. Season to taste with salt and pepper, top with fresh basil, and serve immediately.
Nutrition
Calories: 321kcal | Carbohydrates: 7g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Cholesterol: 17mg | Sodium: 238mg | Potassium: 176mg | Fiber: 1g | Sugar: 5g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg
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