Roasted Beet and Citrus Salad
Servings 6
Calories 67kcal
Ingredients
- 1 pound beets
- 6 cups arugula
- 2 oranges segmented
- ¼ small red onion minced
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 limes juiced
- ¼ cup fresh cilantro chopped
- sea salt and cracked black pepper
Instructions
- 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.
Notes
Roast your beets ahead of time (Store them un a container of water in the refrigerator so they don't dry out) or buy pre-cooked beets for a salad that easy to throw together on the spot! If you'd like, you can also add a heaping 1/4 cup of salty cheese – like feta or cotija – or chopped cashews to this salad.
Nutrition
Calories: 67kcal | Carbohydrates: 17g | Protein: 2g