This arugula salad is perfect for alfresco dining and makes a great side dish for meals served on the deck or patio. Beets and avocado bloom with flavor when served over arugula and spinach.
- 4 cups chopped beets, peeled (about 4 medium-sized beets)
- 1 teaspoon olive oil
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 5 ounces baby arugula
- 1 large avocado, pitted and sliced
- ⅓ cup chopped walnuts
- Balsamic dressing for topping
Preheat oven to 375° F. On a large sheet pan, toss the beets with olive oil, salt and pepper. Roast the beets until fork tender, about 35 minutes.
Assemble the salad by laying the baby arugula in the bottom of a shallow bowl or plate. Top with the roasted beets, sliced avocado and walnuts. Dress each portion with desired amount of balsamic dressing.
Nutrition Analysis: 130 cal, 10 g fat, 0 mg chol, 250 mg sodium, 10 g carbs, 5 g fiber, 5 g sugar, 4 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.