Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Name: Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams cups trimmed arugula (about; 1 Tbsp balsamic vinegar; 680 grams beets; 2 teaspoons cider vinegar; 2 teaspoons olive oil, divided; 1 teaspoon grated orange rind; 1 teaspoons salt, divided; 8 shallots, peeled and halved; 1 teaspoon sugar; 2 Tbsps chopped walnuts, toasted

Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugulan is a gluten free and vegan side dish. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 6g of fat, and a total of 177 calories. A mixture of orange rind, cider vinegar, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

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Oven

Trim beets, reserving greens. Wrap beets in foil.

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Greens

Beet

Wrap

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Aluminum Foil

Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray.

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Cooking Spray

Shallot

Beet

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Baking Sheet

Bake at 425 for 25 minutes or until shallots are lightly browned.

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Shallot

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Oven

Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges.

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Shallot

Beet

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Oven

Frying Pan

Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.

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Shallot

Vinegar

Beet

Beef

Salt

Cooking Oil

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Bowl

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add reserved beet greens to pan; saut 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly.

Ingredients you will need

Beet Greens