Roasted Beet and Citrus Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 cups Arugula
  • 1 lb Beets
  • 1/4 cup Cilantro, fresh
  • 2 Limes
  • 2 Oranges
  • 1/4 Red onion, small

• Baking & Spices

  • 1 Sea salt and cracked black pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/4 cup Olive oil

Found on healthy-delicious.com

Description

Ingredients

• 1 pound beets
• 6 cups arugula
• 2 oranges, segmented
• 1/4 small red onion, minced
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 2 limes, juiced
• 1/4 cup fresh cilantro, chopped
• sea salt and cracked black pepper

Directions

• Heat your oven to 450ºF. Line a baking dish with foil. Add the beets (trim off any leafy greens), then cover tightly with more foil. Roast for 45 minutes to 1 hour, or until the beets can be easily pierced with a fork. Let the beets cool to the touch, then peel and cut into a large dice. Refrigerate until ready to use. Arrange the arugula over a large serving platter. Top with the beets and oranges. In a measuring cup, combine the onion, oil, vinegar, lime juice, and cilantro. Season with salt and pepper. Pour the dressing over the salad. Let sit 5 minutes before serving.
• Heat your oven to 450ºF.
• Line a baking dish with foil. Add the beets (trim off any leafy greens), then cover tightly with more foil. Roast for 45 minutes to 1 hour, or until the beets can be easily pierced with a fork.
• Let the beets cool to the touch, then peel and cut into a large dice. Refrigerate until ready to use.
• Arrange the arugula over a large serving platter. Top with the beets and oranges.
• In a measuring cup, combine the onion, oil, vinegar, lime juice, and cilantro. Season with salt and pepper. Pour the dressing over the salad. Let sit 5 minutes before serving.

Nutrition