Roasted Beet & Arugula Salad
Roasting beets intensifies their sweetness. The sweetness of the beets, the licorice-like flavor of the fennel, and the slight bitterness of the arugula make for a salad full of wonderfully contrasting flavors. If your beets come topped with greens that are small and tender, use them in place of the arugula.
  • 2 pounds beets
  • 1 pound small red-skinned potatoes
  • 1/3 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons prepared horseradish, drained
  • 3/4 teaspoon salt
  • 1 bulb fennel, trimmed, quartered lengthwise, and thinly sliced (2-1/2 cups)
  • 2 scallions, thinly sliced
  • 2 bunches arugula (3 cups)
  • 6 ounces soft goat cheese, crumbled

1. Preheat oven to 400°F. If beets are small, wrap several together in foil. If large, wrap each one separately. Place on baking sheet; bake 1 hour or until packet feels soft when pressed. (Timing may vary depending upon size and age of beets). When cool enough to handle, slip skins off beets (if you don't want to stain your hands, hold beets with paper towel). Cut beets into 1/2-inch wedges.

2. Meanwhile, in large pot of boiling water, cook potatoes for 20 minutes or until tender. When cool enough to handle, cut into 1/2-inch chunks.

3. In large bowl, whisk together vinegar, oil, horseradish, and salt. Add fennel, scallions, arugula, beets, and potatoes; toss to combine. Serve salads with goat cheese scattered on top.

Nutritional Information
Per serving: 359 calories, 13g total fat, 6.8g saturated fat, 4.6g monounsaturated fat, 0.8g polyunsaturated fat, 8.3g dietary fiber, 15g protein, 50g carbohydrate, 20mg cholesterol, 819mg sodium.
Good source of: fiber, folate, magnesium, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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