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Roasted Beet and Carrot Salad with Arugula and Light Vinaigrete

 
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Beets and carrots are both earthy vegetables, roasting really help to enhance the great taste, tossed with light vinaigrette and peppery arugula, a tasty salad that goes well with any kind of main course.

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 pound beets
peeled and cut into 1/2-inch thick wedges,
1 pound carrots
peeled and slice into 1/4-inch thick slices
3 ½ tablespoons olive oil, extra-virgin
1 x salt and black pepper
to taste
*
1 pinch sugar
generous pinch
*
2 tablespoons white wine vinegar
1 teaspoon maple syrup
or honey
4 tablespoons shallots
minced
8 ounces arugula (roquette)
washed and dry well

Directions

Position the oven rack to the lowest position, and preheat oven to 500 F degrees.

In a large bowl, add the beets and carrots with 2 tablespoons olive oil, salt, black pepper to taste, and sugar, gently toss until well mixed.

Spread the vegetables on a baking sheet in an even layer.

Roast until the vegetables are tender and well-browned on one side, 18 to 22 minutes, no stirring during the roasting.

Meanwhile in the same bowl (no need to wash it), whisk together the remaining olive oil, vinegar, salt and black pepper to taste, chill in the refrigerator until the vegetables are roasted.

When the vegetables are well roasted, transfer into the bowl with the citrus dressing, and toss until well combined, and let cool to room temperature, about 10 minutes.

Stir in the arugual, transfer to a serving plate.

Serve and enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 20951% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 168mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 7g
Vitamin A 386% Vitamin C 20%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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