Roasted Beet Salad with Arugula and Pea Shoots
Recipe Key
I have been getting lots of beets in my CSA for the last 2 weeks. Usually, I grate them on the fine side of a box grater and put them on a salad. But, with all I have been getting I have so many they are collecting in my refrigerator. I decided it was time to make a beet salad. I try never to throw out food.
I looked around to see what I could put with the beets. I had pea shoots which have a wonderful crunchy texture. I added arugula from my garden which has a nice bitter taste in contrast to the sweet beets. I also had lots of tomatoes which I added in for a little acidity.
I roasted the beets, as it was a cool summer day. Roasting concentrates their flavor. In the past I mixed all the beets together and they all came out red. This time I mixed them separately and kept them separate on the baking sheet. This way the beets maintained their original color.
Nutrition Information
- Beets are high in nutrition but contain lots of sugar so they should be eaten in moderation.
- Beets support your detoxification helping to purify your blood and liver
- Beets are high in Vitamin C, folate, fiber and minerals like potassium (important for healthy muscle and nerve function) manganese (good for your bones, kidneys, liver and pancreas)
Enjoy the recipe.
Peel and cut the beets
Toss the toss the non-red beets with half the olive oil, thyme sprigs, salt and pepper until coated with the oil. Spread the red beets out on one side of a baking sheet
Toss the red beets with the rest of the olive oil, thyme sprigs salt and pepper. Spread them out on the same baking sheet, separately from the others and cover with foil.
Roast in the oven for 30-40 minutes until soft when pierced with a fork.
Remove from the oven, take off the foil and set aside.
While the beets are cooking, mix the balsamic vinegar with the salt until dissolved. Whisk in the olive oil. Remove the thyme sprigs, gently toss the beets tomatoes and pea shoots (I used a combination of pea shoots and arugula) with the balsamic vinaigrette.
Serve garnished with the nasturtium flowers
Roasted Beet Salad with Arugula and Pea Shoots
A bright fresh salad that’s easy to make and deliciously supports digestion and detoxification.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 4–6 medium size beets, mixed color if possible, peeled and cut into wedges
- 2 tablespoons olive oil
- ¼ teaspoon Celtic sea salt
- Fresh black pepper
- 4–5 thyme sprigs
- 1 medium tomato cut into wedges
- 1 cup arugula and/or pea shoots ( I used a combination)
- Few nasturtium flowers (optional)
Dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon Celtic sea salt
- Fresh pepper
Instructions
- Preheat oven to 400.
- Peel the beets and cut into wedges. Keep red beets separate from the others.
- In a medium bowl, toss the non-red beets with half the olive oil, thyme sprigs, salt and pepper until coated with the oil.
- Spread the red beets out on one side of a baking sheet.
- Toss the red beets with the rest of the olive oil, thyme sprigs, salt and pepper. Spread on the same baking sheet, separately from the others and cover with foil.
- Roast in the oven for 30-40 minutes until soft when pierced with a fork.
- Remove from the oven, take off the foil. Remove the thyme sprigs.
- While the beets are cooking, in a small bowl, mix the balsamic vinegar with the salt until dissolved. Whisk in the olive oil.
- In a medium bowl, gently toss the beets, tomatoes, arugula and pea shoots together with the balsamic vinaigrette.
- Serve on plates garnished with the nasturtium flowers and fresh pepper.
You are lucky to have beets so early from your CSA!