Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula
Photo by Randy Mayor

Ingredients

  • 2 teaspoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon balsamic vinegar
  • 5 cups trimmed arugula (about 5 ounces)
  • 5 cups trimmed arugula (about 5 ounces)
  • 1 teaspoon sugar
  • Cooking spray
  • + 15 more ingredients
    • Cooking spray
    • ½ teaspoon salt, divided
    • 8 shallots, peeled and halved
    • 8 shallots, peeled and halved
    • 2 tablespoons chopped walnuts, toasted
    • 2 tablespoons chopped walnuts, toasted
    • 2 teaspoons cider vinegar
    • 1 ½ pounds beets
    • 2 teaspoons cider vinegar
    • 1 teaspoon grated orange rind
    • 1 ½ pounds beets
    • 1 teaspoon grated orange rind
    • 2 teaspoons olive oil, divided
    • ½ teaspoon salt, divided
    • 1 teaspoon sugar

Preheat oven to 425°. Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425° for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake a...

View full recipe at My Recipes

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