Roasted Beet and Arugula Salad Recipe

Name: Roasted Beet and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-sized beets, scrubbed; 3/4 cup chopped walnuts or pecans; 4 bunches arugula, well rinsed; 1/4 cup cider vinegar; 1 Tbs. Dijon mustard; 1 Tbs. thawed frozen apple juice concentrate; ⅓ cup finely chopped shallots; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; ⅓ cup olive or vegetable oil

Servings: persons

6 medium-sized beets, scrubbed
3/4 cup chopped walnuts or pecans
4 bunches arugula, well rinsed
1/4 cup cider vinegar
1 Tbs. Dijon mustard
1 Tbs. thawed frozen apple juice concentrate
⅓ cup finely chopped shallots
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
⅓ cup olive or vegetable oil

1
To make Salad: Preheat oven to 400F.
2
Line baking sheet with foil.
3
Pierce beets with fork.
4
Place on baking sheet, and roast 1 1/4 to 1 1/2 hours, or until tender when pierced.
5
Let cool slightly.
6
Meanwhile, spread nuts in small baking dish, and bake at 400F until fragrant, 5 to 10 minutes.
7
Let cool.
8
Trim and dry arugula, and tear into large bite-sized pieces.
9
To make Dressing: Combine all ingredients except oil.
10
Gradually whisk in oil.
11
Spoon half of dressing into large bowl, and set aside.
12
When beets are cool enough to handle, peel and cut each into 8 to 12 wedges.
13
Add to dressing in bowl, and toss well.
14
(If desired, marinate beets, covered, in refrigerator up to 2 days.)
15
To serve, toss arugula, beets and reserved dressing in large salad bowl.
16
Sprinkle with toasted nuts, and serve.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium-sized beets, scrubbed, 3/4 cup chopped walnuts or pecans, 4 bunches arugula, well rinsed, 1/4 cup cider vinegar, and more.

Yes, Roasted Beet and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet and Arugula Salad

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