DIRECTIONS

Heat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together olive oil, lemon juice, and honey; set aside.

Place sliced beets on prepared baking sheet and drizzle with oil. Add salt and toss well to coat. Spread in a single layer and bake for 25 minutes or until tender; let cool. Add grapes and pumpkin seeds to bowl with dressing and toss well to coat. Add the cooled beets, green onions and arugula, and toss again lightly; season with pepper. Serve immediately.

Ingredients

1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon sea salt
2 cups peeled and sliced (1/8-inch thick) raw red and yellow beets, cut into small half-moons or triangles
1 tablespoon extra virgin olive oil
3 cups halved Grapes from California
1/2 cup roasted salted pumpkin seeds
2 green onions, thinly sliced
4 cups (3 ounce) baby arugula
Freshly ground pepper to taste

DIRECTIONS

Heat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together olive oil, lemon juice, and honey; set aside.

Place sliced beets on prepared baking sheet and drizzle with oil. Add salt and toss well to coat. Spread in a single layer and bake for 25 minutes or until tender; let cool. Add grapes and pumpkin seeds to bowl with dressing and toss well to coat. Add the cooled beets, green onions and arugula, and toss again lightly; season with pepper. Serve immediately.

Notes

This Lemony California Grape and Beet Salad is a vibrant and fresh melody of color and flavor. Roasted red and yellow beets meet sweet and juicy California grapes, peppery arugula, and pumpkin seeds. Then all are brought together with a zesty lemon vinaigrette. Add Parmesan crisps for an extra crunch factor! This salad is layered in textures, bright flavors, and perfect for any occasion.

This is a Vegetarian recipe.

 

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per 6 servings: Calories 250; Protein 5 g; Carbohydrate 25 g; Fat 16 g (58% Calories from Fat); Saturated Fat 2.5 g (9% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 320 mg; Fiber 3 g.