Colorful, fresh and nutritious, this classic salad gets tossed with an equally fresh citrus vinaigrette.
Serving Size: Serves 4
Ingredients:
- 1 to 1 1/4 lbs fresh beets peeled, sliced 1/4″
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 5 oz. fresh baby arugula washed
- 2 oranges peeled, seeded, sectioned
- 2 Tbsp flat leaf (Italian) parsley chopped
- 1 Tbsp toasted sesame seeds optional
- Citrus Vinaigrette recipe follows
Citrus Vinaigrette Ingredients:
- 2 Tbsp fresh orange juice
- 1 tsp fresh lemon juice
- 1 tsp grated orange zest
- 1 tsp grated lemon zest
- 1 tsp fresh thyme leaves, minced
- pinch kosher salt
- pinch ground black pepper a few grinds
- 3 Tbsp extra virgin olive oil
Directions:
- Preheat oven to 375 degrees F
- On parchment-lined sheet pan, spread beets in single layer. Coat beets with cooking spray; sprinkle with salt and pepper. Roast until tender-crisp, 15-25 minutes. Cool.
- In serving bowl, toss arugula, chopped roasted beets, oranges, parsley, sesame seeds (if using), and citrus vinaigrette dressing. Serve.
Citrus Vinaigrette Directions:
- In a bowl, combine juice, zest, thyme, salt and pepper.
- Whisk ingredients while drizzling olive oil into bowl to emulsify.
- Drizzle over salad.
Nutrition Facts:
- Calories: 120kcal
- Total Fat: 8g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 240mg
- Total Carb: 11g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 3g