Arugula Roasted Beet Salad Recipe
organic arugula, red and golden beets, grapefruit, orange, goat cheese, candied walnuts, citrus vinaigrette
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Ingredients
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Salad Ingredients
Citrus Vinaigrette Ingredients
Method
Beet Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until a fork can easily pierce through the beets. Allow them to cool, then peel and cut into wedges.
Citrus Vinaigrette Preparation
- 2
Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste and set aside.
Salad Assembly
- 3
Assemble the Salad
In a large salad bowl, add the arugula. Top with the roasted beet wedges, segments of grapefruit and orange, crumbled goat cheese, and candied walnuts.
- 4
Dress the Salad
Drizzle the citrus vinaigrette over the salad before serving. Toss gently to combine all ingredients and ensure the arugula is lightly coated in dressing.
