Roasted Beet & Arugula Salad
Earthy roasted beets, peppery arugula, and toasted walnuts with a balsamic glaze.
Kim's note
Roast the beets whole in their skins — they steam inside and the skins slip off in seconds under cold water. No staining, no mess, and the flavor is far sweeter than boiled.
Ingredients
- 3 medium beets, scrubbed
- 2 tablespoons olive oil, divided
- 5 oz baby arugula
- 1/2 cup toasted walnuts
- 1/4 cup thinly sliced red onion
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Optional: 2 oz plant-based feta, crumbled
How to make it
- 1
Heat the oven to 400°F. Rub the whole beets with 1 tablespoon of olive oil, wrap each one in foil, and roast on a baking sheet for 40 to 45 minutes, until a knife slides in easily.
- 2
Unwrap and let the beets cool for 10 minutes. Rub off the skins under cold running water, then slice into wedges.
- 3
Whisk together the remaining tablespoon of olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
- 4
Spread the arugula on a large serving plate. Arrange the beet wedges and red onion over the top.
- 5
Scatter the walnuts (and plant-based feta, if using) over the salad.
- 6
Drizzle the dressing over everything and serve immediately.
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