Beet Salad Recipe
Roasted beets and carrots, feta cheese, cherry tomatoes, red onion, pecans and drizzled with olive oil, balsamic glaze and spicy honey. Over fresh arugula. Gluten-free option available upon request.
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Ingredients
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Vegetables
Dairy
Nuts
Condiments
Method
Preparation
Roast the Beets and Carrots
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Peel and chop the carrots into bite-sized pieces, toss them in olive oil, and spread them out on the same baking sheet. Roast the beets for about 45-60 minutes, and the carrots for 25-30 minutes, or until they are tender.
Prepare the Vegetables
While the beets and carrots are roasting, wash the arugula and place it in a large salad bowl. Slice the cherry tomatoes in half and thinly slice the red onion. Add the tomatoes and red onion to the bowl with the arugula.
Finishing Touches
Combine the Ingredients
Once the beets are cool enough to handle, peel the skin off and chop them into cubes. Add the roasted beets and carrots to the salad bowl with arugula, tomatoes, and onion.
Add Cheese and Nuts
Crumble the feta cheese over the salad and sprinkle the pecans on top.