Roasted Beet Arugula Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 large beets
  • 4 cups arugula
  • 1 Large Apple julienned
  • ½ cup pecans
  • ½ - 1 tablespoon maple syrup
  • Dressing
  • ¼ cup grape seed oil
  • 2 tablespoon fresh squeezed lime juice
  • 1 garlic clove minced
  • 1 tablespoon fresh basil chopped
  • ½ teaspoon fresh oregano minced
  • Pinch pepper
  1. Heat oven to 375f. Wash and prepare beets remove greens from beets. Leave skin on.
  2. Wrap beets in foil and roast in oven for about an hour. You should be able to pierce with a fork.
  3. While beets are cooking prepare dressing.
  4. Place all ingredients in a bowl and whisk together. If you like a more blended dressing you could blend ingredients together.
  5. Prepare the pecans.
  6. Heat a skillet and toast the pecans for two minutes. Then coat in the maple syrup. Lightly toast in Maple syrup until caramelized. Leave pecans too cool.
  7. When beets are cooked remove from foil and let cool.
  8. Carefully remove the skins with a knife. Cut beets into slices. Arrange beets on salad platter top with arugula and julienned apples and pecans.
  9. You may want to julienne the apple least to prevent browning.
  10. Serve with dressing.
Recipe by Healthy Food at