Best Four Beet Salad On Arugula With Sherry Vinaigrette Recipes

ROASTED BEET, ARUGULA, AND WALNUT SALAD

Roasted Beet, Arugula, and Walnut Salad image

Yummy fresh, sweet, and crunchy salad that is great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Provided by Adelma Lilliston

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

3 large beets, peeled and cut into cubes
2 tablespoons olive oil, divided
½ teaspoon coarse salt, divided
¼ teaspoon ground black pepper, divided
1 bunch arugula, torn
⅓ cup walnuts
¼ cup balsamic vinegar

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
Roast in the preheated oven until beets are tender, about 40 minutes.
Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 6.9 g, Protein 6.2 g, SaturatedFat 1.6 g, Sodium 406.2 mg, Sugar 16.3 g

COLORFUL BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE

Colorful Beet Salad on Arugula With Sherry Vinaigrette image

Make and share this Colorful Beet Salad on Arugula With Sherry Vinaigrette recipe from Food.com.

Provided by waterbaby09

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb beet
1/2 teaspoon grainy mustard
2 tablespoons sherry wine vinegar
1 pinch sugar
6 tablespoons extra virgin olive oil
salt
fresh ground pepper, to taste
1 bunch arugula

Steps:

Heat (toaster) oven to 400 degrees.
Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
Toss beets with the vinaigrette and serve on a bed of arugula.

Nutrition Facts : Calories 229.4, Fat 20.5, SaturatedFat 2.8, Sodium 95, Carbohydrate 11.4, Fiber 2.3, Sugar 9.1, Protein 1.9