Roasted Beet Salad
- 5 lbs. red beets, roasted (see recipe below)
- 1/4 cup white balsamic vinegar
- 3/4 cup olive oil
- 1 Tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 cup crumbled blue cheese
- 2 cups arugula (or mixed greens)
Serves: 5
Toss beats with olive oil and roast in a covered pan until a fork easily pierces the beet. Once beets are tender, peel with a towel while still warm. They are easier to peel while they are hot or warm. cut beets into 1-inch pieces and set aside. To make vinaigrette, place vinegar and mustard in a bowl an dwhisk until combined. Slowly drizzle in the oil until emulsified. Add salt and whisk until combined. To assemble salad, toss beets and the arugula with enough of the vinaigrette to coat. Place beet and arugula mixture in a bowl of your choices. Finish with crumbled blue cheese.
Nutrition Facts (1 serving):
Calories: 395 kcal
Carbs: 14 g
Protein: 4 g
Sodium: 265 mg
Recipe: Jordan Taylor, Bread & Circus Sandwich Kitchen
Roasted Beet Salad from Live Well Sioux Falls on Vimeo.
