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Roasted Beet and Arugula Salad

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Ingredients Edit

Dressing Edit

Directions Edit

  1. Preheat oven to 400 °F.
  2. Line baking sheet with parchment or foil.
  3. Pierce beets with a skewer or fork.
  4. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1¼ to 1½ hours.
  5. Set aside to cool slightly.
  6. Keep oven on.
  7. Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes.
  8. Let cool; chop coarsely if necessary.
  9. Trim, rinse and dry arugula, then tear into bite-size pieces.

Dressing Edit

  1. In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper.
  2. Gradually whisk in oil.
  3. Spoon half of dressing (about ⅓ cup) into small jar or bowl and set aside.

Salad Edit

  1. When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges.
  2. Add to dressing in bowl and toss well to coat (if desired, marinate beets, covered, in the refrigerator up to 2 days) to serve
  3. In large salad bowl, toss arugula, marinated beets and reserved dressing.
  4. Sprinkle with toasted nuts and serve.

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