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 in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, allow them to cool, peel the skins off, and then dice into bite-sized pieces.

Roast the Beets

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

Prepare the Greens

In a small jar, combine 1/4 cup of honey, 1/4 cup of olive oil, 2 tablespoons of grated ginger, salt, and pepper to taste. Shake well until emulsified.

Make the Vinaigrette

Add the roasted beets, feta cheese, pistachio crumble, and sunflower seeds to the bowl of greens. Drizzle with the honey ginger vinaigrette and toss gently to combine.

Assemble the Salad

Serve the salad immediately, garnished with additional sunflower seeds and feta, if desired.

roasted red & gold beet salad (gf)

Recipe information

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