Description
A vibrant, nutrient-packed salad combining peppery arugula, earthy roasted beets, and zesty lemon dressing. Light yet indulgent, this Mediterranean-American dish offers bold flavors and colorful textures ideal for meals or special occasions.
Ingredients
6 cups fresh arugula, loosely packed
3 medium beets (~450g total)
2 tbsp extra virgin olive oil
1 small red onion, thinly sliced
2 lemons, zested and juiced
1 tsp Dijon mustard
1 tbsp fresh parsley
1 tbsp fresh cilantro
Instructions
Preheat oven to 400°F (200°C)
Peel and dice beets into 1-inch cubes; toss with 1 tbsp olive oil
Roast beets on a parchment-lined sheet for 20 minutes until tender
Whisk remaining 1 tbsp olive oil, lemon juice, lemon zest, Dijon mustard, and a pinch of salt
Thinly slice red onion and let sit with remaining dressing
Combine arugula, roasted beets, and onions in a bowl
Top with herbs and drizzle with remaining dressing
Notes
Use sweet potatoes as beet substitute
Avocado oil works for neutral flavor
Swap shallots/fennel for milder onion
Basil or dill can replace parsley/cilantro
Store refrigerated for up to 24 hours
Nutrition
- Serving Size: 1 salad (of 4)
- Calories: 220
- Sugar: 5g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg