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
- Preheat oven to 400°F (205°C).
- 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.
- Roast the beets in the preheated oven for 25-30 minutes or until tender, flipping once halfway through cooking time.
- In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil to make the dressing.
- In a salad bowl, combine arugula, roasted beets, toasted pine nuts, and Parmesan cheese. Drizzle with the dressing and toss to evenly coat.
- 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
- Preheat oven to 400°F (205°C).
- 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.
- Roast the beets in the preheated oven for 25-30 minutes or until tender, flipping once halfway through cooking time.
- In a small mixing bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil to make the dressing.
- In a salad bowl, combine arugula, roasted beets, toasted pine nuts, and Parmesan cheese. Drizzle with the dressing and toss to evenly coat.
- Serve and enjoy!