Roasted Beet, Apple and Arugula Salad with Orange Maple Vinagrette


December 13, 2012



  • 2 medium-sized beets
  • 5 cups baby arugula
  • 1 small apple, julienned
  • 1/4 cup chopped walnuts


  • 1 tbsp light olive oil
  • 1/2 tsp orange zest
  • 2 tbsp freshly-squeezed orange juice
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • salt and pepper to taste


Preheat oven to 400°F.  Wrap each beet tightly in aluminum foil. Bake for 1-1/2 hours or until a knife goes through smoothly. Allow to cool, then gently remove peel and cut into wedges.

In a large bowl, combine baby arugula, julienned apple and walnuts. In a separate bowl, whisk together all vinaigrette ingredients. Add to salad and mix well. Top with beet wedges.

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes