Roasted Beet and Arugula Salad

Roasted beet and arugula salad is dressed simply with a red wine vinaigrette and is perfect as a side salad to pasta, pizza or even a light lunch.

Course Salad

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 159

2 pounds (907 grams) red and gold beets, trimmed of the greens, washed and dried
1 tablespoon olive oil
Salt and pepper
Juice of 2 lemons
1 teaspoon red wine vinegar
¼ teaspoon honey
½ cup (118 ml) light olive oil
½ teaspoon salt
Small pinch freshly ground black pepper
3 ounces (95 grams) pecan halves, unsalted
1 cup (20 grams) arugula/rocket lettuce
3 ounces (84 grams) Asiago cheese, shaved with potato peeler You can use any cheese you prefer or leave it out.

Preheat oven to 375°F/190°C.
Take a large piece of foil and place beets in the center. Drizzle with the tablespoon of olive oil, salt and pepper.nWrap up well and tight in the foil. Roast for 45 minutes until tender. They should have no resistance when a knife is inserted.nAllow the beets to cool in the open foil packets.
To a small mixing bowl, add the lemon juice, red wine vinegar and honey or agave. Drizzle in the olive oil while whisking until emulsified. Add salt and pepper to taste, set aside.
Add the pecans to a small sauté pan over medium low heat. Toast until you start to smell the pecans, turning often until toasted. Set aside and allow to cool.
Once cooled, the beets should peel easily by using a paper towel to 'wipe' the skin off. Slice into wedges. Arrange on a plate, sprinkle with arugula, pecans and slices of cheese.
Drizzle with the dressing and freshly ground pepper.