Wild Arugula Salad with Roasted Root Vegetables
10-12 Servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 Hour
Adopted from original author Amy Chaplin
Ingredients
Roasted vegetables
2 medium gold beets
2 medium red beets
5 medium carrots
2 medium sweet potatoes
6 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper
Dressing
2 tablespoons wholegrain mustard
3 tablespoons raw cider vinegar
1 tablespoon balsamic vinegar
Juice of half a lemon
Juice of one orange
½ teaspoon sea salt
½ cup extra virgin olive oil
For the Salad
2 16 oz containers of wild arugula
1 bunch flat leaf parsley, chopped
1 bunch scallions, finely sliced
2 cups toasted walnuts, chopped
Instructions
Pre-heat oven to 375 -400 degrees Fahrenheit.
Cover 3 cookie sheets or baking trays with parchment paper and set aside.
Cut the beets in quarters and slice in ¼ inch slices; place on one of the baking trays. Drizzle with 2 tablespoons of olive oil, a pinch of salt and pepper. Toss well and spread out over tray. Repeat with remaining vegetables, spreading them evenly over the trays. Roast for 15 minutes, stir to help the vegetables cook evenly, then roast for another 10 to 15 minutes until the veggies are starting to brown. Remove from oven and set aside to cool.
To make the dressing, place the mustard, vinegars, salt, lemon and orange juice in a jar and shake well. Add olive oil and shake again. Set aside until you are ready to serve the salad.
Divide the arugula into 2 bowls. Toss all the roasted vegetables together and divide between the bowls of arugula. Top each bowl with parsley, scallions and toasted walnuts. Drizzle with dressing and toss well before serving.
