Roasted Beet and Pear Arugula Salad with Red Wine Vinaigrette

This Roasted Beet and Pear Arugula Salad with Red Wine Vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The roasted beets and pears add a sweet and earthy flavor to the salad, while the red wine vinaigrette adds a tangy and acidic finish.

Cooking Equipment:

Baking sheet Small bowl Large bowl Whisk

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Roasted Beet, Pear, Arugula, Red Wine Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 medium beets, peeled and cut into wedges
1 pear, cored and cut into wedges
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
Salt and pepper to taste
2 cups arugula
2 tablespoons chopped walnuts

Cooking Instructions:

Preheat oven to 375°F (190°C).
Place the beets and pears on a baking sheet and drizzle with olive oil. Roast for 25 minutes, or until the beets and pears are tender.
In a small bowl, whisk together the red wine vinegar, honey, salt, and pepper.
In a large bowl, combine the roasted beets and pears with the arugula and walnuts.
Drizzle the vinaigrette over the salad and toss to combine.

Nutrition:

Calories: 250, Fat: 10g, Carbohydrates: 30g, Protein: 5g

This Roasted Beet and Pear Arugula Salad with Red Wine Vinaigrette is a delicious and healthy salad that is perfect for a light lunch or dinner. The roasted beets and pears add a sweet and earthy flavor to the salad, while the red wine vinaigrette adds a tangy and acidic finish.

Rating:

2

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