Print Recipe

Roasted Beet Salad


Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 people
Author: Lulu

Ingredients

  • 3 medium sized beets or 2 large (gold or red)
  • arugula enough to make a bed on serving dish
  • 2 tangerines peeled; or 1 orange, peeled and cut into small pieces
  • 1/3 cup chopped dates pits removed
  • 1/3 cup red onion chopped
  • 1/2 cup walnuts chopped
  • goat cheese optional
  • salt and pepper to taste
  • 2 tbsp. extra virgin olive oil EVOO or avocado oil

Dressing:

  • 1/4 cup EVOO
  • 1/4 cup white balsamic vinegar
  • 1 tbsp. lemon juice or juice from half a fresh lemon
  • 1 tbsp. Italian herb mixture

Instructions

  • Preheat oven to 400 degrees.
  • Peel beets and cut into large chunks.
  • Transfer beets into a mixing bowl, add 2 tbsp. of EVOO with salt and pepper, and mix well.
  • Wrap beets in tin foil and place on baking sheet. Bake for 1 hour. Beets are done cooking when they become soft (you can stick a knife/fork into it easily).
  • While beets are cooking, toss arugula and onions in a mixing bow, and mix in the dressing.
  • Lay arugula mixture on a serving tray.
  • Cut beets into smaller chunks and lay over arugula.
  • Add tangerines, dates, and walnuts to rest of salad and serve. If using goat cheese, add at this time.