This roasted beet salad gets an added kick of texture and flavor with tangy citrus, balsamic dressing, and sweet Santé Candied Pecans. Serve as a side dish to any meal, or pack it up for a healthy lunch option!

Prep time: 22 minutes
Cook time: 35-40 minutes

Servings/Yield: 6 Servings

Ingredients:

For the Salad:

• 6 medium beets, tops & bottoms removed, peeled, and cut into quarters
• 1 tablespoon olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

For the Dressing:

• 2 tablespoons olive oil
• 2 tablespoons aged balsamic vinegar
• 1 tablespoon fresh orange juice
• 1 tablespoon shallot, minced
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper

To Serve:

• 5 ounces arugula
• 1 large grapefruit, segmented
• ½ cup Santé Candied Pecans
• 2 ounces shaved parmesan

Direction:

1. Preheat oven to 425°F. Line a baking sheet with parchment pepper.
   
   
2. In a medium bowl, toss beets with olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
   
   
3. Roast for 35-40 minutes, turning once or twice with a spatula, until the beets are tender. Let cool.
   
   
4. In a small bowl, add all ingredients for the dressing. Whisk to combine.
   
   
5. In a large bowl, add arugula and beets. Toss with dressing to coat.
   
   
6. Garnish with grapefruit, shaved parmesan, and Santé Candied Pecans.