Anti Inflammatory Roasted Beet and Arugula Salad with Apple Cider Vinaigrette
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 ½ lb beets (about 4 medium), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ¼ tsp salt
- 3 tbsp extra-virgin olive oil
For the salad
- 5 oz baby arugula
- ¼ small red onion, very thinly sliced
- ¼ cup fresh flat-leaf parsley leaves
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with the 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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