Roasted Beet and Arugula Salad

Mark Boughton Photography
  • Yield: 4 servings


3 beets
4cups arugula or mixed greens
1/2cup dried cherries
2tablespoons sherry vinegar
2tablespoons olive oil
1/2teaspoon coarse salt
1ounce grated parmigiano Reggiano cheese


  1. Preheat oven to 350F.
  2. Wrap beets in foil, place on a baking plan, and roast 40 minutes or until tender. Let cool. Unwrap beets and rub off skins. Slice into eights.
  3. Combine arugula, beets, cherries, vinegar, oil, salt and cheese. Toss well.

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