Vegan Roasted Beet Salad

This Vegan Roasted Beet Salad offers a vibrant mix of earthy flavors and refreshing textures, perfect for a light appetizer. With roasted beets, crunchy walnuts, and a zesty citrus dressing, it's a delightful way to enjoy healthy ingredients.

Ingredients

• Beets - 2 medium-sized
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Arugula - 2 cups
• Walnuts - 1/4 cup, chopped
• Orange - 1, segmented
• Balsamic vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Dijon mustard - 1 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly, then wrap each beet in aluminum foil and place them on a baking sheet.
3. Roast the beets in the preheated oven for approximately 30-35 minutes, or until they are tender when pierced with a fork.
4. While the beets are roasting, prepare the dressing by whisking together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper in a bowl.
5. Once the beets are done, remove them from the oven and allow them to cool slightly before peeling off the skins.
6. Slice the peeled beets into wedges and set aside.
7. In a large mixing bowl, combine arugula, roasted beet wedges, orange segments, and chopped walnuts.
8. Drizzle the dressing over the salad and toss gently to combine.
9. Divide the salad onto two plates and serve immediately.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 27 g
• Fiber: 6 g
• Sugar: 7 g
• Sodium: 160 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help reduce inflammation.
• High in fiber, promoting digestive health and aiding in weight management.

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