Ingredients
Salad
4 medium-sized beets, peeled and sliced2 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 vinegar2 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.