Arugula Beet Salad

1 lb of fresh trimmed beets

¾ lbs Arugula, washed

1 ½ Tablespoons Extra Virgin Olive oil

½ teaspoon course ground sea salt

¾ teaspoon rosemary vinegar

2 oranges

¼ cup chopped walnuts or pecans

½ cup crumbled Romano cheese

Dice beets while preheating oven to 450o F.

Spread diced beets on baking sheet and drizzle with 1 Tablespoon Olive Oil then sprinkle salt over the top. Toss lightly to coat beets.

Fold foil over beets and crimp ends to form a packet.

Bake for 15 minutes, then open packet and bake 5 more minutes to make beets a bit crispy.

Let cool.

Peel and dice oranges.

In a large bowl toss Arugula, ½ Tablespoon Olive Oil, rosemary vinegar, diced oranges and their juice, and nuts.

Add the cooled beets and toss lightly.

Sprinkle the crumbled cheese over the top and serve.

Makes 4 servings.

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One thought on “Arugula Beet Salad

  1. Pingback: FAST FOOD FROM YOUR GARDEN – 22 in a MONTH or LESS + 12 | My Musings on Many Things

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