Arugula Beet Salad

SaladsSpring
Written By Taste the Local Difference

4 Servings • Prep: 15 Minutes • Cook: 1 Hour

Adapted from Love and Lemons

This beet salad recipe is just as pretty as it is delicious! If you want to get ahead, you can roast the beets up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Ingredients

  • 4-5 medium beets

  • Olive oil, for drizzling

  • 2 cups arugula

  • 1/2 shallot/onion thinly sliced

  • 1/2 Evercrisp apple (or other organic apple), thinly sliced

  • 1/4 cup sunflower seeds, toasted

  • 1/4 cup walnuts

  • 2 ounces goat cheese, torn (optional/replace with nutritional yeast)

  • Microgreens, (optional)

  • Chives, chopped (optional)

  • Balsamic vinaigrette

  • Flaky sea salt

  • Freshly ground black pepper

Directions

1) Preheat the oven to 400°F.

2) Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. You can hold them under running water and slide the skins off with your hands.

3) Let the beets cool and chill them in the fridge until ready to use.

4) Slice the beets into ¼-inch-thick rounds. Assemble the salad with the arugula, shallots, apples, beets, sunflower seeds, walnuts, cheese, chives, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

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