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Warm Roasted Beet and Arugula Salad
1 pound mixed red and yellow beets, topped and rinsed
2 cups arugula leaves, washed and dried
3 tablespoons orange juice
1 tablespoon rice wine vinegar
1 1/2 tablespoons olive oil
salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees.
Place the beets in a baking dish and sprinkle with a little water. Cover and roast until tender, about 1 hour. Set aside to cool slightly.
Slip the skins off the beets and discard the skins and thinly slice the beets.
Transfer the beet slices to a large bowl and add the arugula, orange juice, vinegar, oil and toss to mix. Add salt and pepper to taste, toss again and serve immediately.
Serves 6 to 8.
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Warm Roasted Beet and Arugula Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Warm Roasted Beet and Arugula Salad
1 pound mixed red and yellow beets, topped and rinsed
2 cups arugula leaves, washed and dried
3 tablespoons orange juice
1 tablespoon rice wine vinegar
1 1/2 tablespoons olive oil
salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees.
Place the beets in a baking dish and sprinkle with a little water. Cover and roast until tender, about 1 hour. Set aside to cool slightly.
Slip the skins off the beets and discard the skins and thinly slice the beets.
Transfer the beet slices to a large bowl and add the arugula, orange juice, vinegar, oil and toss to mix. Add salt and pepper to taste, toss again and serve immediately.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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