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