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Roasted Beet Salad

Janette
  • 50 minutes
  • Serves 6

INGREDIENTS

2 lb

red and gold beets (trimmed of the greens, washed and dried)

1 tbsp

olive oil

Salt and pepper

Juice of 2 lemons

1 tsp

red wine vinegar

1/4 tsp

honey

1/2 cup

light olive oil

1/2 tsp

salt

Small pinch freshly ground black pepper

3 oz

pecan halves (unsalted)

1 cup

arugula

3 oz

Asiago cheese (shaved with potato peeler * see note)