Roasted Beet and Arugula Salad with Walnut Dressing
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Roasted Beet and Arugula Salad with Walnut Dressing
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 254 |
| pro | 3 g |
| total fat | 24 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 266 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 8 |
| vit A | 1 |
| vit C | 5 |
| folate | 30 |
Classic and colourful, this is a striking salad both in looks and flavour.
Ingredients
- 1-1/2 lb beets, (6-8)
- 4 cloves garlic, sliced
- 1 sprig fresh rosemary
- 3 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 cups arugula
- 1 cup toasted walnuts, coarsely chopped
- Walnut Vinaigrette
- 1/3 cup walnut oil or extra-virgin olive oil
- 1 small shallot, minced
- 3 tbsp cider vinegar
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 Pinch granulated sugar
Preparation
Cut beet greens to leave 1-inch (2.5 cm) attached; leave tails. Place on 20-inch (50 cm) piece of foil. Sprinkle with garlic, rosemary, oil, salt and pepper; fold and seal edges to form packet. Roast on baking sheet in 400°F (200°C) oven for about 1-1/2 hours or until fork-tender. Let cool enough to handle.
Peel and trim beets; cut into 1-inch (2.5 cm) thick wedges. (Make-ahead: Cover and refrigerate for up to 24 hours; serve at room temperature.)
Walnut Vinaigrette: In large bowl, whisk together oil, shallot, vinegar, mustard, salt, pepper and sugar. Transfer 2 tbsp (25 mL) to separate bowl; add beets and toss to coat.
Add arugula to remaining vinaigrette; toss to coat. Divide among plates; top with beets. Sprinkle with walnuts.
Kary's Tip: You can roast the beets in foil or in a covered baking dish. For a real treat, add a sprinkle of crumbled goat cheese.
Peel and trim beets; cut into 1-inch (2.5 cm) thick wedges. (Make-ahead: Cover and refrigerate for up to 24 hours; serve at room temperature.)
Walnut Vinaigrette: In large bowl, whisk together oil, shallot, vinegar, mustard, salt, pepper and sugar. Transfer 2 tbsp (25 mL) to separate bowl; add beets and toss to coat.
Add arugula to remaining vinaigrette; toss to coat. Divide among plates; top with beets. Sprinkle with walnuts.
Kary's Tip: You can roast the beets in foil or in a covered baking dish. For a real treat, add a sprinkle of crumbled goat cheese.
Source : Canadian Living Magazine: December 2007
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