Roasted Beet Salad

  • Servings: 8
  • Difficulty: easy
  • Time: 45 minutes
  • Tools: baking sheet, mixing bowl, whisk, salad bowl, spoon

Ingredients

  • 4 medium-sized beets, trimmed, peeled, and cut into 1 inch thick wedges (500g)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 8 cups (240g) baby arugula
  • 3/4 cup (115g) pine nuts, toasted
  • 1/2 cup (60g) grated or thinly sliced Parmesan cheese
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 cup (120ml) extra-virgin olive oil

Instructions

  1. Preheat oven to 400°F (205°C).
  2. Cut the beets into wedges, and place onto a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat.
  3. Roast the beets in the preheated oven for 25-30 minutes or until tender, flipping once halfway through cooking time.
  4. In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil to make the dressing.
  5. In a salad bowl, combine arugula, roasted beets, toasted pine nuts, and Parmesan cheese. Drizzle with the dressing and toss to evenly coat.
  6. Serve and enjoy!

Roasted Beet Salad

  • Servings: 8
  • Difficulty: easy
  • Time: 45 minutes
  • Tools: baking sheet, mixing bowl, whisk, salad bowl, spoon

Ingredients

  • 4 medium-sized beets, trimmed, peeled, and cut into 1 inch thick wedges (500g)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 8 cups (240g) baby arugula
  • 3/4 cup (115g) pine nuts, toasted
  • 1/2 cup (60g) grated or thinly sliced Parmesan cheese
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tablespoons (30ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1/2 cup (120ml) extra-virgin olive oil

Instructions

  1. Preheat oven to 400°F (205°C).
  2. Cut the beets into wedges, and place onto a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to evenly coat.
  3. Roast the beets in the preheated oven for 25-30 minutes or until tender, flipping once halfway through cooking time.
  4. In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil to make the dressing.
  5. In a salad bowl, combine arugula, roasted beets, toasted pine nuts, and Parmesan cheese. Drizzle with the dressing and toss to evenly coat.
  6. Serve and enjoy!