Roasting brings out the natural sweetness of beets in this easy but elegant salad. For a heartier meal, top with chicken or shrimp.
Ingredients
- 4 small beets (about 4 oz each)
- 4 tbsp olive oil, divided
- 2 medium oranges, divided
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 English cucumber
- 4 cups packed arugula
Steps
- Preheat oven to 400℉. Line a large baking sheet with foil. Peel and cut the beets into thin wedges. Add to baking sheet and toss with 1 tbsp oil. Season with salt and pepper. Roast 20–25 min., until tender. Let cool slightly.
- Meanwhile, into a wide serving bowl, grate 2 tsp zest from 1 orange and squeeze 3 tbsp juice. Whisk in the vinegar, mustard, and remaining 3 tbsp oil. Season with salt and pepper to taste.
- Cut the peel and pith from remaining orange. Thinly slice. Cut cucumber in half lengthwise, then thinly slice into half-moons. Add to bowl, tossing to coat with dressing.
- Add beets to bowl and gently toss with mixture. When ready to serve, add the arugula and toss to combine.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
Tags
- Nut Free
- vegetarian
- Vegan
- Wheat Free
- Guiding Stars
- February March 2021
- Lactose Free
- Egg Free
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