Cinnamon Free Roasted Beet and Walnut Salad with Citrus Vinaigrette
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 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
- 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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