Roasted Beet Salad (Vegan, Gluten Free)
An easy yet elegant salad that features roasted beets as the star ingredient.
Servings: 4 servings
- 6 small/med beets
- 4 cups arugula
- 1/4 cup pecans chopped
- 1 mandarin orange
- 3 tbsp. orange juice
- 1 tbsp. balsamic vinegar
- 1/4 cup olive oil plus some for beets
- salt & pepper to taste
Preheat oven to 400 degrees
Trim stalks off beets, slice off both sides and wash.
Wrap beets in foil and drizzle with a little olive oil, salt & pepper to taste.
Bake in pre heated oven 45 minutes or until can easily pierce with a fork.
Allow to cool before removing from the foil and cutting into cubes.
Drizzle with half the viniagrette reserving some for topping on salad.
Place greens in large salad bowl topped with beets, chopped nuts and mandarin orange slices.
Drizzle with viniagrette and season with salt & pepper to taste.
can adjust the amount of balsamic vinegar based on taste.
I drizzled the beets with a little extra right before serving.
Serving: 1serving | Calories: 275kcal | Carbohydrates: 17.5g | Protein: 3.4g | Fat: 23.2g | Saturated Fat: 3g | Sodium: 102mg | Potassium: 564mg | Fiber: 4.8g | Sugar: 12.2g | Calcium: 65mg | Iron: 2mg