Roasted Beet, Orange & Arugula Salad
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Print Recipe
Print Recipe |
Colorful, fresh and nutritious, this classic salad gets tossed with an equally fresh citrus vinaigrette.
| Servings |
| 4main dish salads |
| Servings |
| 4main dish salads |
Ingredients
- 1 to 1 1/4 lbs fresh beets peeled, sliced 1/4″
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 5 oz. fresh baby arugula washed
- 2 oranges peeled, seeded, sectioned
- 2 Tbsp flat leaf (Italian) parsley chopped
- 1 Tbsp toasted sesame seeds optional
- Citrus Vinaigrette recipe follows
- Citrus Vinaigrette
- 2 Tbsp fresh orange juice
- 1 tsp fresh lemon juice
- 1 tsp grated orange zest
- 1 tsp grated lemon zest
- 1 tsp fresh thyme leaves, minced
- pinch kosher salt
- pinch ground black pepper a few grinds
- 3 Tbsp extra virgin olive oil
Servings: main dish salads
Units:
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Ingredients
Servings: main dish salads
Units:
|
Instructions
- Preheat oven to 375 degrees F
- On parchment-lined sheet pan, spread beets in single layer. Coat beets with cooking spray; sprinkle with salt and pepper. Roast until tender-crisp, 15-25 minutes. Cool.
- In serving bowl, toss arugula, chopped roasted beets, oranges, parsley, sesame seeds (if using), and citrus vinaigrette dressing. Serve.
Citrus Vinaigrette
- In a bowl, combine juice, zest, thyme, salt and pepper.
- Whisk ingredients while drizzling olive oil into bowl to emulsify.
- Drizzle over salad.
Nutrition Facts
| Calories | 120kcal |
| Total FatSaturated FatTrans Fat | 8g1.5g0g |
| Cholesterol | 0mg |
| Sodium | 240mg |
| Total CarbDietary FiberSugars | 11g2g3g |
| Protein | 3g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.