Roasted Beet and Arugula Salad

[Guest guest]

Roasted Beet and Arugula Salad

 

8 servings

 

You can do all the preparation up to 2 days before serving and

refrigerate the various salad components separately. Store and

transport the marinated beets in a plastic food storage container,

the arugula in several large plastic food storage bags lined with

paper towels or in a salad bowl, the nuts in a small plastic food

storage bag and the extra dressing in a jar with a tight-fitting lid.

 

6 medium beets (3 lbs.), scrubbed

3/4 cup shelled or chopped walnuts or pecans (scant 4 oz.)

4 bunches fresh arugula

Dressing

 

1/4 cup cider vinegar

1 Tbs. Dijon mustard

1 Tbs. thawed frozen apple juice concentrate

1/3 cup finely chopped shallots (2 medium)

1/2 tsp. salt

1/4 tsp. freshly ground pepper

1/3 cup olive or vegetable oil

Preheat oven to 400°F. Line baking sheet with parchment or foil.

Pierce beets with a skewer or fork. Place on prepared baking sheet

and roast until tender when pierced with tip of sharp knife, 1 1/4 to

1 1/2 hours. Set aside to cool slightly. Keep oven on.

 

Spread nuts in small baking pan and bake until fragrant, 5 to 10

minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry

arugula, then tear into bite-size pieces.

 

Make dressing: In medium bowl, whisk together vinegar, mustard, juice

concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon

half of dressing (about 1/3 cup) into small jar or bowl and set aside.

 

When beets are cool enough to handle, peel and cut each one into 8 or

12 wedges. Add to dressing in bowl and toss well to coat. (If

desired, marinate beets, covered, in the refrigerator up to 2 days.)

 

To serve, in large salad bowl, toss arugula, marinated beets and

reserved dressing. Sprinkle with toasted nuts and serve.

 

PER serving: 197 CAL; 3 G PROT; 16 G TOTAL FAT (2 SAT. FAT); 12 G

CARB.; 0 MG CHOL; 198 MG SOD.; 3 G FIBER