ARUGULA, ROASTED BEET & CITRUS SALAD

RECIPE INFO:

PREP TIME: 45-60 minutes to roast beets and prepare salad
YIELD: 4 servings

INGREDIENTS:

4 medium sized beets, roasted and quartered
¼ cup balsamic vinegar
1 tbsp. honey (optional)
1/3 cup olive oil plus oil for beets
Pinch sea salt
½ cup toasted walnuts, coarsely chopped
6 cups fresh arugula
2 tangerines or small oranges, peeled and separated
1 avocado, peeled, pitted and cubed
Sprouts of choice

METHOD:

1.  Preheat oven to 425 degrees.
2.  Coat beets lightly with oil.
3.  Wraps beets in aluminum foil, and place in oven.
4.  Roast until fully cooked (45-60 minutes).
5.  Remove beets from the oven and let cool for 10 minutes. Rinse with cold water and then peel the skins off and quarter.
6.  Optional: sprinkle with sea salt.
7.  While beets are cooking, coarsely chop up your walnuts.
8.  Heat a frying pan on med/low and toast the walnuts, stirring frequently until lightly browned.
9.  Remove from pan and let cool.
10.  Whisk the vinegar, honey and oil with a pinch of sea salt in a medium bowl for your dressing.
11.  Plate your arugula, beets, oranges, avocado, toasted walnuts and sprouts.
12.  Top with your dressing and enjoy!