Roasted Beet and Arugula Salad

6 medium beets 

3/4 cup shelled walnuts, pecans or pine nuts, toasted and chopped 

4 bunches of arugula, washed and dried (or baby arugula) 


Dressing: 

1/4 cup cider vinegar 

1 tbsp Dijon mustard 

1 tbsp thawed frozen apple or orange juice (preferably organic or fresh squeezed. 

1/3 cup shallots, finely chopped 

1/2 tsp sea salt (we prefer Himalayan, Fleur de Sel or Grey Celtic salt) 

1/4 tsp freshly ground pepper 

1/3 cup extra virgin olive oil or avocado oil 


Pierce beets. Place on lined baking sheet in 400° F oven until tender. Cool, peel and slice. 

Toast nuts and chop (leave pine nuts whole). 

Wash and dry arugula. Remove leaves from stems and discard. If your arugula is very young and tender, you don’t have to remove the stems. Place leaves in salad bowl. 

Place all dressing ingredients, except oil, in a medium bowl. Whisk until combined. Slowly add oil while whisking until thickened. Dress beets and set aside. 

Just before serving, dress arugula and add beets. Toss in the nuts. 

Serves 4-6. 

Carbohydrates if 4 servings = 9 gm/serving  

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