Roasted Beet And Shallot Salad Over Wilted Beet Greens And Arugula Recipe

Name: Roasted Beet And Shallot Salad Over Wilted Beet Greens And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beets; 8 shallots, peeled and halved; Cooking spray; 1 tablespoon balsamic vinegar; 1 teaspoon grated orange rind; 2 teaspoons olive oil, divided; 1/2 teaspoon salt, divided; 1 teaspoon sugar; 2 teaspoons cider vinegar; 5 cups trimmed arugula (about 5 ounces); 2 tablespoons chopped walnuts, toasted

Servings: persons

1 1/2 pounds beets
8 shallots, peeled and halved
Cooking spray
1 tablespoon balsamic vinegar
1 teaspoon grated orange rind
2 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1 teaspoon sugar
2 teaspoons cider vinegar
5 cups trimmed arugula (about 5 ounces)
2 tablespoons chopped walnuts, toasted

1
Preheat oven to 425u00b0.
2
Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425u00b0 for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges. Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.
3
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add reserved beet greens to pan; saute 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly. Remove pan from heat. Add arugula; stir just until wilted. Place about 1 cup greens mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons walnuts; top each serving with 3/4 cup beet mixture.

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* 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 11 ingredients. The key ingredients include: 1 1/2 pounds beets, 8 shallots, peeled and halved, Cooking spray, 1 tablespoon balsamic vinegar, and more.

Yes, Roasted Beet And Shallot Salad Over Wilted Beet Greens And Arugula 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 Shallot Salad Over Wilted Beet Greens And Arugula

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