Roasted Beet and Citrus Salad
Recipe by Carley Nadine
This is the perfect spring salad, fresh, peppery but still has a little warmth from the beets. If the beets are made ahead of time this salad can be put together in under 10 mins
Preheat oven to 400°. Add a drizzle of olive oil and wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.
Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, fennel, sliced orange, goat cheese, and pumpkin seeds.
Substitutions: Omit goats cheese for a dairy free option. For a lower sugar option, make a dressing that is just lemon juice and olive oil. For more protein add chicken.
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