Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Randy Mayor; Melanie J. Clarke

Use beets with fresh green tops attached, or substitute Swiss chard for beet greens, if you prefer. Serve with pan-roasted salmon or trout, lamb chops, or beef tenderloin.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 31%
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.3g
  • Carbohydrate: 19.4g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 393mg
  • Calcium: 81mg

Ingredients

  • 1 1/2 pounds beets
  • 8 shallots, peeled and halved
  • Cooking spray
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon grated orange rind
  • 2 teaspoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 teaspoon sugar
  • 2 teaspoons cider vinegar
  • 5 cups trimmed arugula (about 5 ounces)
  • 2 tablespoons chopped walnuts, toasted

Preparation

  1. Preheat oven to 425°.
  2. Trim beets, reserving greens. Wrap beets in foil. Place beets and shallots on a baking sheet coated with cooking spray. Coat shallots with cooking spray. Bake at 425° for 25 minutes or until shallots are lightly browned. Remove shallots from pan. Return beets to oven; bake an additional 35 minutes or until beets are tender. Cool. Peel beets; cut into 1/2-inch wedges. Place beets, shallots, vinegar, rind, 1 teaspoon oil, and 1/4 teaspoon salt in a large bowl; toss well.
  3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add reserved beet greens to pan; sauté 1 minute or until greens begin to wilt. Stir in sugar, cider, and remaining 1/4 teaspoon salt; cook 30 seconds, stirring constantly. Remove pan from heat. Add arugula; stir just until wilted. Place about 1 cup greens mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons walnuts; top each serving with 3/4 cup beet mixture.
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