This is such a delicious, filling and flavorful salad. It has complementary textures - you will love it and make it a go to meal for this cold winter season.

Beet and Arugula Salad with Fennel [Vegan, Gluten-Free]

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Cooking Time

45

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Ingredients

For the Salad:

  • 1 large beet or 2 small beets, roasted and cut into hearts
  • 4 cups baby arugula
  • 1/2 bulb fennel, thinly sliced
  • 1/4 cup walnuts
  • 1/2 avocado, diced

For the Dressing:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1/2 shallot, minced
  • 1 tablespoon toasted sesame oil
  • sea salt and pepper to taste
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Preparation

  1. Preheat oven to 400°F. Wrap beets in tin foil and bake for 30-45 minutes or until tender when pierced with a fork. (cooking time depends on size of beets) When tender, remove from oven and let cool. Remove skin and slice into 1/4 inch pieces. Use a heart cookie cutter or paring knife to make heart shapes.
  2. Meanwhile, whisk dressing ingredients together adding sea salt and pepper as desired.
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  • Arugula
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