Roasted Beet, Strawberry, and Arugula Salad


1 red beet

2 golden beets

1 Tbsp safflower or other high-heat oil

¼ cup balsamic vinegar

1 teaspoon Dijon mustard

2 Tbsp olive oil

¼ teaspoon salt

4 cups arugula

1-pint strawberries, sliced



1. Preheat the oven to 450° F.

2. Wash beets, poke holes in each with a fork, then place each beet on a piece of parchment paper and drizzle with oil; wrap and tie with a string.

3. Place beets on a cookie sheet or oven-proof pan and roast for 20-40 minutes, depending on the size of the beets. The beets are done when they can easily be pierced with a fork.

4. Remove from oven, allow to cool, remove the skin, and dice into ½” pieces.

5. Combine olive oil, vinegar, mustard, and salt.

6. In a large bowl, gently toss beets and strawberries. Drizzle with dressing and serve over a bed of arugula. Enjoy!


Serves 4

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