Arugula & Roasted Root Vegetable Salad

Arugula & Roasted Root Vegetable Salad

Arugula is a leafy green vegetable most often used in salads. It has a slightly nutty flavor and is often described as being peppery.

The leafy green is a member of the Brassicaceae family, which includes broccoli, Brussels sprouts, and cabbage.

Read More Here About What Is Arugula & How To Use It

The flavor of the red beet is “earthy,” but when roasted, if transforms from the earthy flavor to a silky and tender, sweeter flavor.

Red beets add color to leafy green salads, like this Red Kale Beets and Sweet Cilantro Vinaigrette. They even make great beet chips. Try this Baked Beets and Sweet Potato Chips.

Red carrots contain high levels of lycopene, which gives its skin and most of its flesh its red color.

They have a firm and crunchy texture and an earthy sweet flavor with notes of celery and parsley.

Red carrots are typically sold in a bunch of carrots called rainbow carrots, as the bunch can contain red, purple, yellow and orange carrots. Try this Organic Rainbow Carrots and Spinach Salad.

Arugula & Roasted Root Vegetable Salad

3 medium red beets

3 medium red carrots

2 cups arugula, packed

Heat the oven to 400 degrees

Arrange a rack in the middle of the oven.

Remove the leafy tops (if any) from beets and carrots. Scrub root vegetables thoroughly, then wrap beets loosely in parchment paper and aluminum foil.

Place wrapped beets on one side of a rimmed baking sheet.

Place carrots on the other half of the baking sheet and drizzle with olive oil. Season generously with salt and pepper, then toss to coat.

Roast carrots for 20 minutes, flipping once. Roast beets for 50 to 60 minutes.

When carrots are done, remove from oven and set aside to cool, while the beets continue roasting.

Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, pour a tablespoon of water over the beets before re-wrapping.

Beets are done when a fork or skewer slides easily to the center of the beet. Small beets will cook more quickly than larger ones.

Set the beets aside until cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away.

The skin should peel away easily, if not let the beets cook for a little longer.

For The Vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup lime juice ( 1 small lime)

1/2 teaspoon Himalayan salt (or sea salt)

1/4 cup orange juice

1/2 teaspoon black pepper

1/8 teaspoon of powered garlic

2-3 teaspoons of coconut sugar (optional)

1 tablespoon sesame seeds

Add ingredients to a jar and shake until well incorporated. Set aside.

When beets and carrots are cooled, chop into 1/2 inch pieces and place into a medium mixing bowl.

Arrange arugula on a salad platter. Toss root vegetables with vinaigrette, starting with 1/4 cup. If necessary, add more vinaigrette. Arrange root vegetables over arugula.

Arugula Beet & Carrot Salad

Just before serving, toss the leafy greens with the roasted root vegetables and plate with a protein.

Store in the refrigerator leftover vinaigrette (if any) in a jar with a tight lid. Use within 10 days.

Try This Roasted Root Vegetables & Shrimp Salad – With Arugula & A Mango Chipotle Dressing

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