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Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad with Zesty Vinaigrette

Roasted Beet and Arugula Salad with Zesty Vinaigrette

We went out for a late dinner just before Thanksgiving at a new place, the Crooked Pint Ale House.  They serve mostly pub type food.  I ordered chicken strips and I had a choice of a side: fries, tater tots or roasted beet salad.  I was tickled!  Beet salad?  Were they kidding?  I’m not into French fries and dislike tater tots for the most part.  I LOVE beets and to serve them in a little side salad?  They are my new best place to dine out!

Of course I went home and wanted to find a way to replicate the salad.  I’d made and posted a beet salad previously, but this was different.  The tangy vinaigrette made the salad pop.  I wanted more.  There’s the mark of a good recipe, you want more!  I found a recipe that had beets, but most importantly the vinaigrette sounded like what I had tasted at the Crooked Pint.  I would make the salad for Thanksgiving and adapt the vinaigrette to taste like what I’d just eaten.

Peel and finely dice roasted beets

Peel and finely dice roasted beets

I had four rather small beets from the Heritage Center garden in my fridge.  I trimmed tops and bottoms and tucked them into a foil packet.  I placed the packet on a small baking sheet and roasted them for an hour.  I tested them at 40 minutes but the fork wasn’t going in easily.  I gave them 20 more minutes and they were done.  The fork went in easily.

I let the beets cool before I peeled them and diced them into small pieces.  I placed them in a container and refrigerated them until the next day.  I also finely diced about 1/4 cup red onion.  The next day before dinner I diced a Gala apple.  My P.S. had picked up a box of about 6 ounces of arugula and it was already washed and in the fridge.  Salad ingredients were ready.

Roasted Beet and Arugula Salad with Zesty Vinaigrette

Roasted Beet and Arugula Salad with Zesty Vinaigrette

The vinaigrette had quite a few ingredients compared to the ones I usually make.  They were things I always have on hand; that’s always a bonus.  My daughter Emily helped me measure the ingredients into a pouring pitcher and whisked until the vinaigrette was emulsified.

I placed a small handful of arugula into small bowls and topped it with sprinkles of the beets, apple and red onion.  I drizzled the vinaigrette over each salad and set them at the place settings at the table.  They were a colorful touch.

Thanksgiving Dinner with side of Roasted Beet and Arugula Salad

Thanksgiving Dinner with side of Roasted Beet and Arugula Salad

We absolutely loved these salads.! The tangy vinaigrette made the salad come alive.  Although I couldn’t finish my dinner (I always over serve myself!) I would have eaten seconds and thirds of that salad.  It was refreshing and addicting.  I will be making it often, I’m sure.

Maybe I’ll get some better pictures.  Due to the Thanksgiving hustle and bustle of preparing a meal for 13, I forgot to take many pictures.  I faked it with a picture I’d taken of the salad at the Crooked Pint to remind myself to do some research.

Roasted Beet and Arugula Salad with Tangy Vinaigrette

  • Servings: 10-12
  • Difficulty: easy
  • Print

A vinaigrette that makes the roasted beet and arugula salad pop with flavor!

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste


Simply whisk together all of the ingredients until emulsified.

Adapted from Cookie and KateTiara Logo

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