Roasted Beet Arugula Salad
This roasted beet arugula salad features earthy caramelized beets on a bed of peppery arugula with a bright lemon dressing. It is a stunning and naturally vegan salad that works beautifully as a side or light vegan main dish.
A vibrant vegan salad with sweet roasted beets peppery arugula and a zesty lemon vinaigrette.
Nutrition per serving
Ingredients
Main
Base
Topping
Dressing
Instructions
Roast the Beets
Wrap each beet individually in foil and place on a baking sheet. Roast at 400 degrees Fahrenheit for 35 to 45 minutes until fork tender. Let cool then peel and slice.
Make the Vinaigrette
Whisk together olive oil lemon juice Dijon mustard maple syrup salt and pepper in a small bowl until smooth and emulsified.
Assemble the Salad
Spread arugula on a large serving plate. Arrange sliced roasted beets on top and scatter candied walnuts over the salad.
Dress and Serve
Drizzle the vinaigrette over the salad just before serving. Toss lightly or serve as is for a beautiful presentation. Serve immediately.
Substitutions
Common mistakes
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