Vegan Roasted Golden Beet Salad
(1 votes, average: 5.00 out of 5)
Loading...This is a tasty vegan way to incorporate beets into your meal plan. When not serving as vegan, you can also modify this to a vegetarian version by springling in 1/2 to 1/3 cup of goat cheese.
Ingredients
- 3 T. extra virgin olive oil, divided
- 4 medium golden beets, peeled and chopped
- 1 T. fresh thyme leaves
- Sea salt and black pepper, to taste
- 2 c. cherry or grape tomatoes, halved
- 1 small red onion, thinly sliced
- 4 c. baby arugula
- 3 T. balsamic vinegar
- 2 garlic cloves, minced
- ¼ c. pistachios, chopped
- 3 T. fresh basil leaves, chopped
Instructions
Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a baking mat.
Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.
Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.
Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!
