Anti Inflammatory Roasted Beet and Walnut Salad with Citrus Vinaigrette

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

Anti Inflammatory Roasted Beet and Walnut Salad with Citrus Vinaigrette

Earthy, jewel-toned beet wedges meet peppery baby arugula and toasted walnuts in a salad that looks stunning on the table and tastes even better than it looks. Every ingredient here is pulling double duty — the beets are roasted low and slow until tender and sweet, the walnuts are toasted until fragrant and golden, and the whole thing gets tied together with a bright citrus vinaigrette built from fresh orange juice, lemon juice, and a touch of raw honey. What makes this salad such a smart choice for reducing dietary inflammation is the lineup of ingredients working in your favor: extra-virgin olive oil, turmeric, walnuts, and arugula are all well-regarded for their beneficial compounds, and nothing here is processed or packaged. The dressing comes together in one small bowl with a simple whisk — no blender, no fuss — and emulsifies beautifully thanks to the Dijon mustard holding it all together. Thinly sliced red onion adds a little sharpness that balances the sweetness of the beets, and a handful of fresh parsley on top gives the whole bowl a clean, herby finish. This recipe serves four and works equally well as a light lunch or an impressive starter for a dinner party.

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Ingredients

4 servings

For the roasted beets

1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp extra-virgin olive oil
¼ tsp salt

For the salad

¾ cup walnut halves
5 oz baby arugula
¼ small red onion, very thinly sliced

For the citrus vinaigrette

2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp raw honey
Ingredient note
Added 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.
½ tsp dijon mustard
¼ tsp ground turmeric
3 tbsp extra-virgin olive oil
¼ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet. Roast until a paring knife slides through the center with no resistance, 50–60 minutes depending on size.
2
While the beets roast, spread the walnut halves in a single layer on a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 4–5 minutes — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.

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