Roasted Beet Salad

Roasted Beet Salad

Adapted From Everyday Paleo by Sarah Fragoso

Ingredients:
4 cups peeled and cubed beets
1/4 cup coconut oil, melted
5 cups baby arugula
2 celery stalks, finely diced
1/4 cup red onion, very thinly sliced
1/3 cup walnuts, chopped (I like to lightly toast them)
1/4 cup balsamic vinaigrette dressing 

Directions:
1. Preheat oven to 400 degrees F
2. Spread the beet cubes on a baking sheet, drizzle the melted coconut oil over and sprinkle with sea salt
3. Roast the beets for 30 minutes, or until tender throughout
4. On another baking sheet spread the walnuts and roast for 4-5 minutes. Make sure the walnuts do not burn.
5. Toss, in a large bowl the arugula, celery, and onion.
6. Add the beets, walnuts and dressing to the salad, toss and serve.

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Roasted Beet Salad

Servings: 4 servings

Author: Amee Livingston

Ingredients

• 4 cups peeled and cubed beets
• 1/4 cup coconut oil melted
• 5 cups baby arugula
• 2 celery stalks finely diced
• 1/4 cup red onion very thinly sliced
• 1/3 cup walnuts chopped (I like to lightly toast them)
• 1/4 cup balsamic vinaigrette dressing

Instructions

1. Preheat oven to 400 degrees F
2. Spread the beet cubes on a baking sheet, drizzle the melted coconut oil over and sprinkle with sea salt
3. Roast the beets for 30 minutes, or until tender throughout
4. On another baking sheet spread the walnuts and roast for 4-5 minutes. Make sure the walnuts do not burn.
5. Toss, in a large bowl the arugula, celery, and onion.
6. Add the beets, walnuts and dressing to the salad, toss and serve.