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Roasted Beet Arugula Salad with Dried Apricots, Pears, Marcona Almonds and Oil-Free Sherry Vinaigrette

  • Author: Kathy Carmichael

Description

This simple, yet complex tasting salad is a meal of textures and immense flavors


Scale

Ingredients

SALAD

  • 3 whole, fresh Roasted, chopped Beets
  • 1 bulb Fennel cut into small ribbons or sticks
  • 16 ounces Baby Arugula
  • 1 small Red Onion, sliced in ribbons
  • 1/2 cup chopped Dried Apricots
  • 2 sliced Pears cut into ribbons or small sticks
  • 4 ounces Marcona Almonds
  • 2, sliced Avocado

OIL-FREE SHERRY VINAIGRETTE

  • 1/3 cup Sherry Vinegar
  • 1/4 cup Water
  • 1 teaspoon, dried Oregano
  • 1 teaspoon Pink Himalayan Salt
  • 2 teaspoons Fresh Ground Pepper
  • 2 teaspoons Agave Syrup or Maple Syrup
  • 1 teaspoon Dijon Mustard

 


Instructions

ROAST BEETS

  • Pre-heat oven to 375 degrees.
  • Wash beets and cut off leaves and ends but leave skin on.
  • Wrap beets in aluminum foil in a packet together.
  • Place packet on a cookie sheet.
  • Roast for 60 minutes.
  • Remove from oven and let cool.
  • Remove skins (which should slide right off).
  • Cut beets into sticks, or ribbons.

*Quick Tip: You can buy canned shredded or sliced beets in a can (drain and rinse prior to putting on salad)

MAKE THE DRESSING

  • Add all the ingredients to a cup sized blender.
  • Blend until combined. Place in refrigerator until you are using.
  • It will last one week in the refrigerator.

 

CUT OTHER VEGETABLES/FRUITS

  • Cut fennel, onions, apricots, and pears in uniform size to the way you cut the beets.

 

TOSS SALAD TOGETHER/RESERVE AVOCADO FOR GARNISH

  • In a large bowl, combine arugula and all other fruits and vegetables.
  • Toss with the dressing and distribute into four large bowls.
  • Add 1/4 sliced and fanned avocado to the top of each salad as a garnish.
  • Grind fresh ground pepper over the top if you wish.