beets-grapes-and-walnut-salad

DIRECTIONS

Heat oven to 400 F.

Peel beets, cut into 1/2-inch wedges and toss with olive oil and salt and pepper, keeping red and yellow beets separate. Place beets on foil- or parchment-lined baking sheet. Roast until a sharp knife pierces beets easily, about 35-40 minutes. Let cool.

While beets are roasting, whisk together garlic, vinegar, tamarind, walnut oil and salt and pepper to taste. Toss beets with some of the dressing. Divide arugula among 4 serving plates and top with beets. Sprinkle with grapes, drizzle with more dressing, sprinkle with walnuts and serve.

Ingredients

6 small beets (a mix of red, Chioggia and golden), washed well
1 tablespoon extra-virgin olive oil, divided
salt and freshly ground black pepper
1 small clove garlic, minced
1 tablespoon rice vinegar
1 teaspoon tamarind concentrate
3 tablespoons walnut oil
3 cups arugula
1 cup halved green California grapes
1/4 cup toasted walnuts

DIRECTIONS

Heat oven to 400 F.

Peel beets, cut into 1/2-inch wedges and toss with olive oil and salt and pepper, keeping red and yellow beets separate. Place beets on foil- or parchment-lined baking sheet. Roast until a sharp knife pierces beets easily, about 35-40 minutes. Let cool.

While beets are roasting, whisk together garlic, vinegar, tamarind, walnut oil and salt and pepper to taste. Toss beets with some of the dressing. Divide arugula among 4 serving plates and top with beets. Sprinkle with grapes, drizzle with more dressing, sprinkle with walnuts and serve.

Notes

This is a Vegan recipe
This is a Gluten-free recipe
This is a Clean-eating recipe
This is a Vegetarian recipe
This is a Paleo recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe

Servings

serves 4

Nutritional Information

Nutrition information per serving: 257 calories (63% calories from fat); 19 g total fat (2 g saturated fat); 4 g protein; 21 g carbohydrate; 4.5 g fiber; 0 mg cholesterol; 247 mg sodium.