WHEN TEMPERATURES DIP below freezing, we find it hard to eat salads. But just altering a few ingredients can make them hearty and more appropriate for winter. This arugula salad has many layers of flavors that are grounded by earthy roasted beets. Combined with the zesty, peppery nature of arugula and the sweet tanginess of clementines (long forgotten, but SO delish) and you've got yourself an amazing salad that does more than just satisfy your tastebuds. The beets will detox your liver (something many of us need after a season filled with holiday and New Year's parties) and boost your stamina, especially before a hard workout. Make a meal of it with a bowl of soup, and you'll be feeling great all day!
Arugula Salad with Roasted Beets & Clementines
- 1 tablespoon freshly squeezed clementine juice
- 1 teaspoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 4 tablespoons olive oil
- salt & pepper
- 3 medium beets, roasted, peeled and sliced in rounds
- 4-6 clementines, peeled and cut small wedges
- 4 cups arugula
- 1/8 cup chia seeds or sesame seeds
Whisk together the clementine juice, balsamic vinegar, red wine vinegar and the olive oil in a small bowl, adding salt & pepper to taste.
Toss the beets with a bit of the dressing. In a separate bowl, toss the arugula with the remaining dressing. Arrange the arugula in bowls or on a large plate and decoratively top with beets and clementine wedges. Sprinkle on chia seeds or sesame seeds, and serve.
PAIR WITH A BOWL OF OUR READY-TO-EAT VEGAN SOUPS: