Herb & Orange Roasted Beets | Gf, N Recipe
arugula, candied walnuts, goat cheese, cranberries, lemon honey vinaigrette
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Ingredients
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Roasted Beets
Salad Assembly
Lemon Honey Vinaigrette
Method
Roasting the Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim the tops and roots.
- 2
Season the Beets
In a mixing bowl, combine the olive oil, fresh thyme, fresh rosemary, orange zest, salt, and black pepper. Toss the beets in this mixture until well coated.
- 3
Roast the Beets
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 4
Cool and Peel
Once done, remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel the skins off using your hands or a paper towel.
- 5
Slice the Beets
Slice the roasted beets into wedges or cubes, depending on your preference.
Assembling the Salad
- 6
Prepare the Base
In a large salad bowl, place the arugula as the base.
- 7
Add the Roasted Beets
Top the arugula with the sliced roasted beets.
- 8
Add Toppings
Sprinkle the candied walnuts, crumbled goat cheese, and dried cranberries over the beets.
Making the Vinaigrette
- 9
Combine Ingredients
In a small bowl, whisk together the lemon juice, honey, olive oil, salt, and black pepper until well combined.
- 10
