Roasted Beet and Apple Salad

Roasted Beet and Apple Salad


1 bunch red or golden beets, peeled, trimmed, and cut into ¾-inch wedges
1 large apple, cored and cut into ¾-inch wedges
3 tablespoons Dierbergs extra virgin olive oil (divided)
Coarse salt and freshly ground black pepper
2 tablespoons white balsamic vinegar
2 tablespoons minced shallot
1 tablespoon honey
1 teaspoon Dijon mustard
1 container (5 ounces) baby arugula
1 carton (4 ounces) Dierbergs crumbled goat cheese
¼ cup sweetened dried cranberries
¼ cup Dierbergs chopped walnuts, toasted


Place beets and apples in single layer on foil-lined jellyroll pan. Drizzle 1 tablespoon of the olive oil over top; season with salt and pepper.

Roast in 450°F. oven until browned and tender, about 20 to 25 minutes.

In small bowl, whisk together the remaining 2 tablespoons olive oil, vinegar, shallot, honey, and Dijon until well mixed.

Place arugula in large bowl; drizzle 3 tablespoons dressing over top and toss until well mixed.

Place arugula on large platter; top with roasted beets and apples, goat cheese, dried cranberries, and walnuts.

Drizzle remaining dressing over top. Season with freshly ground black pepper.


Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 218
Cholesterol: 17 mg
Fat: 14 g
Sodium: 272 mg
Carbohydrates: 19 g
Protein: 5 g
Fiber: 3 g Saturated Fat: 4 g