Citrus and Roasted Beet Salad Recipe

The peppery notes of arugula, the crunch of toasted walnuts, and the sweet chewiness of dried cranberries add layers of texture and flavor. Drizzled with a homemade agave-balsamic dressing, each bite is a delightful mix of sweet, tangy, and savory. This salad is more than just a dish; it's a vibrant palette of colors and a symphony of flavors that come together to create a refreshing and wholesome experience.

Ingredients

Salad

4 medium-sized beets, peeled and sliced
2 cups baby arugula
1/2 cup walnuts, toasted
1/2 red onion, thinly sliced
1/4 cup dried cranberries
2 oranges, peeled and sectioned
1 grapefruit, peeled and sectioned

Agave-Balsamic Dressing

1/4 cup balsamic vinegar
2 tablespoons agave nectar
1/2 cup olive oil
1 garlic clove, minced
Salt and pepper, to taste

Instructions

Preheat your oven to 400°F (200°C). Toss sliced beets with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, until tender. Let them cool.

In a small bowl, whisk together balsamic vinegar, agave nectar, olive oil, minced garlic, salt, and pepper until well combined.

In a large bowl, combine arugula, roasted beets, sliced red onion, toasted walnuts, and dried cranberries. Add the peeled and sectioned oranges and grapefruits.

Drizzle with the honey-balsamic dressing and toss gently to coat all the ingredients evenly.

Serve the salad immediately, offering a burst of vibrant colors and a harmonious blend of flavors.

This salad is perfect on its own or can be paired with crusty bread. It also makes a refreshing side dish to your favorite grilled protein.