Arugula Salad with Roasted Beets, Blueberries and Walnuts
Arugula Salad with Roasted Beets, Blueberries and Walnuts
Carol's Arugula Salad is a delightful combination of peppery arugula greens, roasted beets, juicy blueberries, and crunchy walnuts, creating a harmonious blend of flavors and textures in every bite.
Total Time
20 min
Servings
6 servings
Ingredients
Salad
- 3-6 medium beets, washed and trimmed
- 1 cup walnuts
- 1 cup fresh blueberries
- Optional, 4 ounces of crumbled goat cheese
- 4 cups baby arugula
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1 tablespoon finely chopped red onion
- ¼ cup extra virgin olive oil
Instructions
- Preheat oven to 400 degrees F.
- Wrap beets in foil packets and roast in the oven until tender (easily pierced with a fork), between ½ to 1 hour.
- Take beets out of oven and decrease oven temperature to 350 degrees.
- Open the foil packets and allow beets to cool.
- In the meantime place walnuts in 350 degree oven and toast for 5 minutes.
- While beets are cooling, prepare dressing.
- In an 8 ounce mason jar, add all dressing ingredients and shake vigorously, or add dressing ingredients to a small bowl and whisk together.
- Once cool enough to handle, peel and then dice the beets (approximately ½” cubes).
- Chop the cooled walnuts.
- Add dressing to beets and arugula in a large bowl (Dress to preference).
- Top with blueberries, walnuts and goat cheese (if using).
- Serve and enjoy.