90 minutes

Roasted Beet Salad

A simple, delicious beet salad perfect for all seasons.

INGREDIENTS 

  • 1 package, about 12 oz, arugula 
  • 2 tablespoons dijon mustard 

TOOLS YOU NEED

  • Abbio Sauté Pan
  • Cutting board
  • Measuring cups / spoons 
  • Mixing bowl
  • Stirring spoon 
  • Chef's knife 

    PREP

    • Preheat oven to 400 degrees.
    • Clean beets by washing them under cold water, make sure to dry well.
    • Chop walnuts and set aside 

    RECIPE DIRECTIONS

    • Tightly wrap beets in foil, place on Abbio Sauté Pan and roast for about 60 minutes. You'll know the beets are done when a fork easily slides into the center of the beet. 
    • Remove beets from oven and set aside to cool.
    • Place walnuts and syrup or honey into Sauté Pan, turn stove to low heat.
    • Cook and stir until evenly coated and set aside to cool.
    • Make dressing by mixing vinegar, oil, and dijon, and whisking well with a fork.
    • Once beets are cool, peel and cube. 
    • Assemble your salad by adding greens, beets , and walnuts. 
    • Add dressing to taste, and add salt and pepper as desired.
    • Top with crumbled goat cheese and enjoy! 

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