Roasted Red & Gold Beet Salad (gf) Recipe

Time1h 30m

Serves4

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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1
Roast the Beets
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.
2
Prepare the Greens
In a large bowl, combine the arugula and baby Tuscan kale. Toss gently to mix.
3
Make the Vinaigrette
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.
4
Assemble the Salad
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.
5
Serve
Serve the salad immediately, garnished with additional sunflower seeds and feta, if desired.