Roasted Beet And Arugula Salad

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 6 medium beets, scrubbed (3 lbs.)
• 3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
• 4 bunches fresh arugula
• 1/4 cup cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon thawed frozen apple juice concentrate
• 1/3 cup finely chopped shallot (2 medium)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/3 cup vegetable oil

Recipe

• 1 preheat oven to 400°f line baking sheet with parchment or foil. pierce beets with a skewer or fork. place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. set aside to cool slightly. keep oven on.
• 2 spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. let cool; chop coarsely if necessary. trim, rinse and dry arugula, then tear into bite-size pieces.
• 3 make dressing: in medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. gradually whisk in oil. spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
• 4 when beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. add to dressing in bowl and toss well to coat. (if desired, marinate beets, covered, in the refrigerator up to 2 days.)
• 5 to serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. sprinkle with toasted nuts and serve.