Roasted Beet Pear And Arugula Salad With Hazelnut Vinaigrette Recipes

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BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE



Beet Salad with Arugula and Balsamic Vinaigrette image

This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use.

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 1h15m

Number Of Ingredients 11

6 medium (2 lbs beets)
5 oz 6 cups baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese (diced or crumbled)
1/2 cup pecans (toasted)
1/2 cup dried cranberries
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (we love Grey Poupon brand)
1 garlic clove (pressed or finely minced)
1/4 tsp salt
1/8 tsp black pepper

Steps:

  • Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins (see Pro Tip Below*) and slice into halves and then wedges.
  • Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
  • Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
  • In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

Nutrition Facts : Calories 308 kcal, Carbohydrate 20 g, Protein 5 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 409 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving

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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