This salad is packed full of nutrition and delicious on its own or with a piece of grilled fish or juicy steak. The beets can be made ahead of time and the vinaigrette is simple, and quick to prepare.

Arugula

Unlike many subtler tasting greens, arugula has a distinctive and peppery crunch elevating your typical salad. Arugula can be used as an add-on topping for pizza, salad, and sandwiches.

How to roast beets

Wash and dry 3 or 4 beets. Cut in half and toss with olive oil, salt and pepper.

Roast beets in a baking dish lined with tinfoil. Wrap beets in parchment paper to seal and roast for about an hour at 375 degrees F. or until tender.

Use rubber gloves to remove the skins – they will slide right off!

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Yield: serves 4

Marinated Beet Salad

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Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 4 to 5 medium beets (try different colors!)
• 1/3 cup sliced green onion
• 1/4 cup shallot or red onion
• 1/2 cup toasted walnuts (chopped)
• Balsamic Vinaigrette
• 1/2 tsp sea salt + pepper to taste
• 2 or more cups Arugula or preferred mixed greens

Instructions

1. Roast walnuts: Place on cooking pan lined with parchment paper. Heat oven to 260 degrees F. and spread walnuts out on your pan. Roast for about 15 minutes.
2. Roasting beets: Place on foil lined cooking pan. Wash, dry and cut beet in half. Add olive oil, salt, and pepper. Cover or wrap in parchment paper and roast for about an hour or until tender. Remove skins with gloves.
3. Slice green onion and chop red onion.
4. In a medium size bowl, toss the beets with dressing and add onions and walnuts. Lightly toss again and serve over arugula.

Notes

Place unused roasted walnuts in a glass container in the refrigerator to keep them fresh.