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Roasted Beet and Arugula Salad

Kory Cheshier

The sweetness of roasted beets is perfectly balanced by spicy arugula, nutty Parmesan cheese and tart dried cherries.

    Ingredients

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

    Preparation

    1
    1. Wrap beets in foil; roast 40 minutes, or until beet are tender. Let beets cool. Unwrap beets and rub off skins. Slice into eights.
    2. Combine arugula, beets, cherries, vinegar, oil, salt and cheese.
    2

    Serve with gratineed potatoes and our Citrus Roast Chicken.

    3

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