Bolton Farms arugula & baby Tuscan kale, pistachio crumble, sunflower seeds, First Light feta & honey ginger vinaigrette.

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.

Roasting the Beets

In a large mixing bowl, combine the arugula and baby Tuscan kale. Toss gently to mix.

Preparing the Greens

In a small bowl, coarsely chop the pistachios and set aside.

Making the Pistachio Crumble

Add the roasted beet wedges to the greens along with the sunflower seeds and pistachio crumble. Crumble the feta cheese on top.

Assembling the Salad

Drizzle the honey ginger vinaigrette over the salad just before serving and toss gently to combine.

roasted red & gold beet salad

Recipe information

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