Description
A delicious and vibrant salad featuring roasted beets, arugula, and a tangy vinaigrette.
Ingredients
Scale
- 3 red beets
- 3 golden beets
- 2 tablespoons olive oil
- to taste sea salt and pepper
- 3–4 cups arugula mix (or spring salad mix)
- 1/4 cup goat cheese (Feta cheese also works great)
- 1/2 pear (sliced thin)
- 4 ounces prosciutto
- 1/3 cup pecans (plain or praline)
- 1/4 cup sunflower seed and dried cranberry mix
- to taste balsamic vinaigrette (or your favorite vinaigrette dressing)
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons honey (add more if desired)
- 1 clove garlic
- 1/2 teaspoon salt
- to taste black pepper
Instructions
- Preheat the oven to 400°F.
- Rinse the beets and trim off the leafy stems and the bottoms so they can sit flat.
- Place each beet on a sheet of aluminum foil. Drizzle with olive oil, making sure the beet is lightly coated, then season with salt and pepper.
- Wrap the foil tightly around each beet and place them on a baking sheet.
- Roast for 60-90 minutes, or until the beets are fork-tender. If they aren’t quite soft enough, rewrap them and return to the oven until done.
- Remove the beets from the oven and let them cool until they are easy to handle. Using gloves, rub off the skins (they should slide off easily). This is even easier under cool running water. Transfer the peeled beets to a bowl and refrigerate until ready to use.
- Once fully cooled, cut the beets into wedges, cubes, or slices.
- In a large bowl, toss the arugula or baby greens with a small amount of balsamic vinaigrette. Leave the greens in the bowl or transfer them to a serving platter.
- Top with the beets, sliced pear, goat cheese, prosciutto, and pecans or walnuts. Drizzle with a little more balsamic vinaigrette or reduced balsamic vinegar, if desired, just before serving.
- Place all the remaining ingredients in a pint-sized jar, cover tightly with the lid, and shake until well mixed. Alternatively, blend all the ingredients in a blender or whisk them together in a bowl before adding to the jar. To store, refrigerate in the sealed jar for up to 2 weeks.
Notes
- You can adjust the honey based on your sweetness preference.
- This salad can be served immediately or stored for later use.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg