Roasted Red & Gold Beet Salad Recipe
Bolton Farms arugula & baby Tuscan kale, pistachio crumble, sunflower seeds, First Light feta & honey ginger vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes until tender. Allow to cool, then peel and slice into wedges.
- 2
Preparing the Greens
In a large mixing bowl, combine the arugula and baby Tuscan kale. Toss gently to mix.
- 3
Making the Pistachio Crumble
In a small bowl, coarsely chop the pistachios and set aside.
- 4
Assembling the Salad
Add the roasted beet wedges to the greens along with the sunflower seeds and pistachio crumble. Crumble the feta cheese on top.
- 5
Adding the Dressing
Drizzle the honey ginger vinaigrette over the salad just before serving and toss gently to combine.
