Simple Roasted Beet Salad
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
Notes
Best eaten fresh. You can roast the beets in advance, or buy pre-cooked beets from the store.
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
- Combine all vinaigrette ingredients into a resealable jar and shake well to combine.
- Add sliced beets, arugula, radish, red onion, grapes, and half the feta and pomegranates in a bowl.
- Drizzle the vinaigrette on top and toss to combine.
- Top with the remaining feta and pomegranate seeds and serve!