Roasted Beet Salad with Citrus Vinaigrette

Courtesy of CanolaInfo 10 Servings • 15 Min. Prep Time • 8 MIn. Cook Time

Ingredients
Citrus Vinaigrette:
Add 1/4 c. orange juice (60 mL)
Add 2 Tbsp. grapefruit juice (30 mL)
Add 1 Tbsp. fresh lemon juice (15 mL)
Add 2 tsp. orange zest (10 mL)
Add 2 tsp. lemon zest (10 mL)
Add 2 tsp. honey (10 mL)
Add 2 tsp. Dijon mustard (10 mL)
Add 1/2 tsp. kosher salt (2 mL)
Add 1 Tbsp. champagne vinegar (15 mL)
Add 1/2 c. canola oil (250 mL)

Roasted Beet Salad:
Add 15 oz. arugula, rinsed and patted dry (450 g)
Add 6 beets, oven roasted, peeled, sliced intor strips
Add 1/2 c. walnuts or pistachios, chopped (125 mL)
Add 1/2 c. goat cheese (125 mL)

Directions:

1. In small saucepan, combine orange, grapefruit and lemon juices over medium heat. Simmer until mixture is reduced by half. Add zest and let steep until room temperature.

2. Once cooled, add honey, Dijon mustard, salt and champagne vinegar. Using immersion blender, combine ingredients and then slowly add canola oil until mixture is emulsified.

3. In large bowl, toss arugula, beets and nuts with enough vinaigrette to coat. Leftover vinaigrette can be stored in refrigerator and used within 2-3 days. Top with goat cheese and serve.

Yield: 10 servings. Serving size: 2 cups (500 mL) salad with 2 Tbsp (30 mL) vinaigrette.

* Recipe courtesy of CanolaInfo.

Nutrition:

Calories: 220; Total Fat: 19g; Saturated Fat: 4g; Cholesterol: 0mg; Total Carbs: 9g; Fiber: 2g; Sugar: 7g; Protein: 5g; Sodium: 230mg; Potassium: 320mg;