Double Beet Salad

What better way to take advantage of a harvest's bounty than to indulge in the many beet varieties that become available? In this simple salad, the tender, roasted golden beets play beautifully against the brighter crunch of the fresh candy cane beet.

Serves: 2Hands-on: 10 minutesTotal: 55 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 1 golden beet
  • 1 cup arugula
  • 1 cup baby spinach
  • ½ medium red onion, sliced
  • 1 candy cane beet, peeled, halved, and thinly sliced
  • 1 Tbsp. sunflower seeds
  • 1 Tbsp. pepitas
  • 2 Tbsp. lemon juice
  • ½ tsp. sea salt

Directions

  • Preheat oven to 375°F. Wrap golden beet in aluminum foil and roast for 45 minutes, or until fork-tender. Remove from oven, let cool briefly, and remove outer skin by rubbing with a paper towel. Slice the beet and reserve.
  • Place the arugula, spinach, onion, and sliced beets in a bowl. Top with seeds. Drizzle with lemon juice and season with salt.

Recipe Information

Serves: 2

Ingredients

  • 1 golden beet
  • 1 cup arugula
  • 1 cup baby spinach
  • ½ medium red onion, sliced
  • 1 candy cane beet, peeled, halved, and thinly sliced
  • 1 Tbsp. sunflower seeds
  • 1 Tbsp. pepitas
  • 2 Tbsp. lemon juice
  • ½ tsp. sea salt

Directions

  • Preheat oven to 375°F. Wrap golden beet in aluminum foil and roast for 45 minutes, or until fork-tender. Remove from oven, let cool briefly, and remove outer skin by rubbing with a paper towel. Slice the beet and reserve.
  • Place the arugula, spinach, onion, and sliced beets in a bowl. Top with seeds. Drizzle with lemon juice and season with salt.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat4.5g
Saturated Fat1g
Cholesterol0mg
Sodium680mg
Total Carbohydrate14g
Dietary Fiber4g
Sugars8g
Protein5g