Arugula Beet Salad

arugula and beet salad



  1. Heat oven to 425 degrees F.
  2. Cut the stems off the top of each beet, then peel or cut off the skin. Chop the beets into 1″ cubes.
  3. Mix the balsamic vinegar, tamari, and garlic in a large bowl. Add the beets to the bowl, and toss until beets are fully coated.
  4. Spread the beets evenly on a baking sheet and roast for 20-25 minutes, until they are fork-tender.
  5. Add the roasted beets and arugula back to the bowl, and toss together.
  6. Top with avocado and crumbled Miyoko’s chive spread.

Posted on

October 22, 2017