Arugula Salad With Asian Pear And Roasted Beets Recipes

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ARUGULA SALAD WITH ASIAN PEAR AND ROASTED BEETS



Arugula Salad with Asian Pear and Roasted Beets image

Provided by ROBERT LIWANAG

Categories     Salads

Yield 4 people

Number Of Ingredients 10

2 small golden beets
2 small red beets
4 tbsp olive oil
2 tbsp sherry vinegar
1 shallot (minced)
1 Asian pear
4 oz arugula (4 good handfuls)
lemon juice (Fresh)
1 pinch salt
1 pinch ground black pepper

Steps:

  • Preheat the oven to 350 F.
  • Put the beets and 2 tablespoons of the oil in a bowl and toss to coat. Wrap the beets in aluminum foil and roast for about 30 minutes, or until tender when pierced with a fork. Unwrap the beets and set aside until cool enough to handle, then slip off their skins. Dice the beets into 1 inch cubes.
  • Whisk the remaining 2 tablespoons oil with the vinegar and shallot. Season with salt and pepper.
  • Core and julienne the Asian pear. Put the slices in a bowl of cold water mixed with a little lemon juice (acidulated water) to keep them from turning brown and crisp them a little. Drain the pear just before using.
  • In a large bowl, toss the arugula with the beets and Asian pear. Drizzle the vinaigrette over the salad, toss gently, and season with salt and pepper.

ROASTED BEET, ARUGULA, AND WALNUT SALAD



Roasted Beet, Arugula, and Walnut Salad image

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Provided by Adelma Lilliston

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  • Roast in the preheated oven until beets are tender, about 40 minutes.
  • Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g

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