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 lbsfresh beetspeeled, sliced 1/4″
1/4 tspkosher salt
1/4 tspground black pepper
5 oz.fresh baby arugulawashed
2 orangespeeled, seeded, sectioned
2 Tbspflat leaf (Italian) parsleychopped
1 Tbsptoasted sesame seedsoptional
Citrus Vinaigretterecipe follows
Citrus Vinaigrette Ingredients:
2 Tbspfresh orange juice
1 tspfresh lemon juice
1 tspgrated orange zest
1 tspgrated lemon zest
1 tspfresh thyme leaves, minced
pinchkosher salt
pinchground black peppera few grinds
3 Tbspextra 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.