Simple Roasted Beet Salad

 

Roasted Beet Salad - TCG Recipe of the Month

Let’s face it, it’s been a long winter for us Albertans, and for many in North America.  Bouts of consistent below-freezing weather and long nights usually mean lots of warm soups, and the holidays always bring their share of sugary desserts and extra-large portions. Reset your eating habits and bring on spring with a salad that is both simple and delicious.

This easy salad is perfect for when you are craving strong but comforting flavours in a snap.  Make the dressing in advance and store it in the fridge.  The salad itself is best eaten fresh, but the dressing can easily be stored for future meals.

The simplicity of putting this dish together means that it works well for an on-the-go work lunch or an easy starter salad at dinnertime.

 

 

Recipe Highlights

  • Gluten-free
  • Vitamin C, fiber, potassium, manganese
  • Great heart-healthy meal

 

 

Roasted Beet Salad

Prep Time: 15 minutes

15 minutes

serves 2

Roasted Beet Salad

Simple, delicious beet salad that is ready in minutes

Ingredients

  • SALAD
  • 1 cup roasted beets (thinly sliced)
  • 1/4 cup feta
  • 1/4 cup radishes (thinly sliced)
  • 1/2 cup red onion (thinly sliced)
  • 1/4 cup grapes (halved)
  • 1/4 cup pomegranate seeds (optional)
  • 2 cups baby arugula
  • VINAIGRETTE
  • 2 TB olive oil
  • 2 TB balsamic vinegar
  • 2 TB pomegranate juice
  • 1/4 tsp. dijon mustard
  • 1 tsp honey
  • pinch salt
  • pinch pepper

Instructions

  1. Combine all vinaigrette ingredients into a resealable jar and shake well to combine.
  2. Add sliced beets, arugula, radish, red onion, grapes, and half the feta and pomegranates in a bowl.
  3. Drizzle the vinaigrette on top and toss to combine.
  4. Top with the remaining feta and pomegranate seeds and serve!

Notes

Best eaten fresh. You can roast the beets in advance, or buy pre-cooked beets from the store.

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