Roasted Beet, Apple and Arugula Salad with Orange Maple Vinagrette

    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. Read More

Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes