- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 red beet
- 2 golden beets
- 1 tablespoon safflower or other high-heat oil
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 pint strawberries, sliced
- 4 cups arugula
Directions
Preheat oven to 450° F.
Wash beets, poke holes in each with a fork, then wrap each beet in a piece of foil with a drizzle of safflower oil. Roast for 20 to 40 minutes, depending on the size of the beets. They are done when you can easily pierce them with a fork. Let cool, remove skins and dice.
Blend olive oil, vinegar, mustard and salt together. In a large bowl, mix beets and strawberries. Toss with dressing and serve over a bed of arugula.
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