High Fructose Corn Syrup Free Roasted Beet and Arugula Salad with Apple Cider Vinaigrette
Total time1 hr 15 min
Prep time15 min
Cook time50 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!