14 Jan

Roasted Beet Winter Salad Recipe

A new year always brings a new chance at healthy eating. We are trying to get back on a healthy kick as well and be better about making healthier recipes for ourselves and our families. Today we are sharing a nutritious + delicious Roasted Beet Winter Salad Recipe straight from our current issue! We know all to well how quickly salads can become mundane so heres a prefect way to change things up a bit and we know you will love it as much as we do!
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INGREDIENTS

– 3 large beets
– 1 tbsp balsamic vinegar
– 1 tbsp olive oil
– sea salt and pepper
– 2 cups arugula
– 2 small or 1 large orange, segmented
– 1 shallot, sliced
– 1 oz goat cheese, crumbled
– 1-2 tbsp pumpkin seeds

DRESSING INGREDIENTS

– 1 tbsp olive oil
– 2 tbsp balsamic vinegar
– 1 tbsp maple syrup
– 1 clove of garlic, minced
– salt and pepper

DIRECTIONS

– Preheat the oven to 425 degrees.

– Cut away the stalks, leaves and any pointy bits from the beets. Peel and then cut into 1/2 inch wedges. Place onto a baking sheet and drizzle with 1 tbsp olive oil and 1 tbsp balsamic vinegar. (It is preferable to use a sweet thick aged balsamic vinegar, but of you only have a thin more pungent balsamic, add a tbsp of maple syrup to the beets). Sprinkle with sea salt and pepper and toss. Place into the oven and bake for 40 minutes (or until tender), flipping the beets after 20 minutes. Remove from the oven and let cool.

– To prepare the dressing, add the olive oil, balsamic vinegar, maple syrup, garlic and a dash of salt and pepper to a jar with a lid. Shake. (If you are using a sweet thick balsamic vinegar, omit the maple syrup).

– In a bowl, toss the arugula with the dressing. Place the arugula onto a serving plate, and top with the roasted beets, orange segments, sliced shallot, goat cheese, and pumpkin seeds. Season with salt and pepper and serve.

  
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