Roasted Beet, Apple and Arugula Salad with Orange Maple Vinagrette
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Ingredients
- 2 medium-sized beets
- 5 cups baby arugula
- 1 small apple, julienned
- 1/4 cup chopped walnuts
Vinaigrette
- 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
Directions
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