Roasted Beet, Orange & Arugula Salad
Colorful, fresh and nutritious, this classic salad gets tossed with an equally fresh citrus vinaigrette.
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Roasted Beet, Orange & Arugula Salad
Colorful, fresh and nutritious, this classic salad gets tossed with an equally fresh citrus vinaigrette.
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| Servings |
| 4main dish salads |
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Ingredients
- 1 to 1 1/4lbs fresh beetspeeled, sliced 1/4″
- 1/4tsp kosher salt
- 1/4tsp ground black pepper
- 5oz. fresh baby arugulawashed
- 2 orangespeeled, seeded, sectioned
- 2Tbsp flat leaf (Italian) parsleychopped
- 1Tbsp toasted sesame seedsoptional
- Citrus Vinaigretterecipe follows
Citrus Vinaigrette
- 2Tbsp fresh orange juice
- 1tsp fresh lemon juice
- 1 tsp grated orange zest
- 1tsp grated lemon zest
- 1tsp fresh thyme leaves, minced
- pinch kosher salt
- pinch ground black peppera few grinds
- 3Tbsp extra virgin olive oil
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.