Roasted Golden Beets and Grape Salad
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Who says summer salads get to have all the fun? This winter salad is vibrant, bold, and just the cure for your January blues.
Course:
Salad
Cuisine:
American
Keyword:
golden beets, grape, salad
Servings: 6 Servings
Calories: 192 kcal
Ingredients
- 8 oz golden beets (about 3 small)
- 8 oz red seedless grapes
- 1 Tbsp extra virgin olive oil
- 5 oz baby arugula
- 1 Tbsp fresh mint, minced
- 1/4 cup chopped walnuts, toasted
- 2 Tbsp pecorino romano, crumbed
Mustard Vinaigrette
- 1 Tbsp dijon mustard
- 1 tsp honey
- 1 Tbsp white wine vinegar
- Kosher salt and pepper
- 1/4 cup extra virgin olive oil
Instructions
Roasted Beets and Grapes
-
Preheat oven to 450 degrees.
-
Place beets on a large sheet of foil and enclose the beets, forming a little package with the foil.
-
Roast for about 45 mins or until beets can be easily pierced with a fork.
-
While the beets are roasting, scatter the grapes on a nonstick foil lined sheet tray and drizzle with olive oil. Roast for 20-25 mins until softened and just beginning to burst.
-
Allow the beets to cool and then peel them with a paring knife. You can use gloves or hold with a paper towel, being careful not to stain everything with the beet juice.
-
Slice beets and set aside.
Mustard Vinaigrette
-
Whisk the mustard, honey, vinegar and salt and pepper together until blended.
-
Slowly drizzle in the oil while whisking until emulsified. (Alternatively blend all ingredients in a food processor until blended.)
Make the Salad
-
Toss the arugula with the beets, grapes, walnuts, mint, pecorino and dressing (to taste). Serve!
Nutrition Facts
Roasted Golden Beets and Grape Salad
Amount Per Serving
Calories 192
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 85mg4%
Potassium 303mg9%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 10g11%
Protein 2g4%
Vitamin A 610IU12%
Vitamin C 6.6mg8%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.