Ingredients for Roasted Beet And Wilted Greens Salad W Orange Vinaigrette
- 1/4 cup thinly sliced red onion
- 5 ounces arugula
- 2 medium beets
- 4 tablespoons olive oil
- 3/4 teaspoon salt and 3/8 teaspoon black pepper
- 1 tablespoon orange zest
- Red Wine Vinegar
- 2 tablespoons orange juice
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How to Make Roasted Beet And Wilted Greens Salad W Orange Vinaigrette
- Preheat oven to 350°F (175°C).
- Wash and peel 2 medium beets. Cut into 1-inch wedges.
- Drizzle beets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Wrap beets in aluminum foil.
- Place on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- Reserve the beet roasting juices from the foil.
- Wash and dry 5 ounces of arugula.
- Cut arugula leaves into strips.
- In a small bowl, whisk together the reserved beet juice, 2 tablespoons olive oil, 2 tablespoons orange juice, 1 tablespoon orange zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a medium frying pan over medium heat.
- Add the arugula and stir until wilted, about 1-2 minutes.
- In a large bowl, combine the roasted beets, 1/4 cup thinly sliced red onion, wilted arugula, and the orange vinaigrette. Toss gently to combine.
- Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
9g
Carbs
2g
