Roasted Beet and Arugula Salad

  • Yield 4 servings

Roasted beets are the perfect foil for slight bitter arugula in this salad.

Mark Boughton Photography


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