• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Salad / Lemony Roasted Beet Salad with Arugula and Butter Lettuce

Lemony Roasted Beet Salad with Arugula and Butter Lettuce

February 5, 2014 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest

This is such a light and refreshing salad if you’re in the mood for something simple. The dressing is literally 4 ingredients.

The day I wanted to roast beets, I walk into Wegmans, and there is a huge display of the most gorgeous golden and red beets. They called to me.

If you like beets you will LOVE this. I’ve just been eating the leftover beets by the spoonful. Can’t get enough.

IMG_0329

And they’re so pretty.

IMG_0312

Also, you should save the beet greens and put them in a salad or in this salad. Great addition.

-5-7 beets, cubed into 1/4-1/2 inch cubes (I used a mixture of golden and red beets)
-juice of one lemon
-squeeze of honey
-1/4 cup olive oil + 2 T.
-2 tsp chopped italian flat leaf parsley
-sea salt
-freshly ground black pepper
-4 cups of baby arugula
-4 cups of butter lettuce
-roasted pistachios, chopped, for garnish

Preheat oven to 400℉

Place diced beets onto baking sheet, and toss with about 2 T. olive oil and a big pinch  of sea salt and pepper.

Roast in the oven, tossing every 5 to 10 minutes, for about 20-25 minutes or until tender. (This will depend on the size of your beet cubes).
While the beets are roasting, make the vinaigrette. Combine lemon juice, pinch of salt and pepper, squeeze of honey, and chopped parsley in a small bowl. Stream in about 1/4 cup of olive oil, whisking to combine. (Might be more or less olive oil depending on the juiciness of the lemon).

Once beets have cooled, toss with butter lettuce and arugula, and as much vinaigrette as desired. Top with toasted chopped pistachios, and more chopped parsley if desired! Enjoy!

 

IMG_0317

Look they’re like little beet jewels.

Related Posts:

  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
  • Chicken Provencal Skillet
    Chicken Provencal Skillet
  • Double Tomato and Corn Bruschetta Pasta with Burrata
    Double Tomato and Corn Bruschetta Pasta with Burrata

Filed Under: Salad

Previous Post: « Espresso Chocolate Blondies
Next Post: Ginger Miso Glazed Salmon with Cold Soba Noodle Salad »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...