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Arugula and Roasted Beet Salad

January 20, 2014 by Shannon Dillon 4 Comments

Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Author: Shannon
Serves: 4-6

Ingredients

  • 2-3 fresh beets
  • fresh arugula leaves
  • olive or grape seed oil
  • your favorite vinaigrette
  • chives
  • chopped and roasted nuts
  • goat cheese

Instructions

  1. Wash beets and trim ends. Place in a shallow baking dish and drizzle with olive or grape seed oil and a dash of salt if you like.
  2. Cover with foil and roast until tender.
  3. The roasting time is relative to the size of the beet, so anywhere from 25 minutes to an hour.
  4. Let cool until you can handle them and then slip the skins and slice.
  5. Arrange your fresh Arugula on a plate and top with sliced beets and drizzle with your favorite vinaigrette.
  6. Make it extra yummy by adding crumbled goat cheese, chopped chives, and roasted nuts.

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Filed Under: Recipes, Salads Tagged With: arugula, beets, salad

Comments

  1. Bobbie says

    January 20, 2014 at 1:17 pm

    This sounds very good. Thank you, I am going to try some.

    Reply
    • Shannon Dillon says

      January 20, 2014 at 6:50 pm

      🙂

      Reply
  2. Karen connell says

    January 21, 2014 at 5:53 pm

    I’m going to try it, sounds awesome!

    Reply
    • Shannon Dillon says

      January 27, 2014 at 12:27 pm

      🙂

      Reply

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