Roasted Beet and Citrus Salad with Arugula
For the Salad:
- 3 medium beets, trimmed and scrubbed
- 4 cups fresh arugula
- 2 oranges, peeled and segmented
- 1/4 cup red onion, thinly sliced
- 1/4 cup pistachios, toasted
For the Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
1. Roast the Beets:
- Preheat your oven to 400°F.
- Place beets in a baking dish and cover with foil.
- Roast for 45–60 minutes, until tender when pierced with a fork.
- Remove from the oven, let cool slightly, and peel off the skins.
- Slice the beets into wedges or rounds.
2. Prepare the Vinaigrette:
- In a small bowl or jar, whisk together olive oil, orange juice, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
3. Assemble the Salad:
- In a large salad bowl or serving platter, arrange the arugula as a base.
- Top with roasted beets, orange segments, and red onion.
- Sprinkle with toasted pistachios and vegan feta, if using.
4. Dress and Serve:
- Drizzle the vinaigrette over the salad just before serving. Toss lightly to combine, or serve with the dressing on the side.
Enjoy this colorful and antioxidant-packed salad as a refreshing side or a light main dish!
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