ROASTED BEET AND ARUGULA SALAD

Roasted Beet and Arugula Salad image

Provided by dicentra

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium beets, scrubbed (3 lbs.)
3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
4 bunches fresh arugula
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon thawed frozen apple juice concentrate
1/3 cup finely chopped shallot (2 medium)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup vegetable oil

Steps:

Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Nutrition Facts : Calories 179.7, Fat 16.4, SaturatedFat 1.9, Sodium 197.2, Carbohydrate 7.5, Fiber 1.6, Sugar 4.2, Protein 2.6