Roasted Beet, Orange and Arugula Salad with Lentils

Ingredient List

1 lb beets, washed and greens removed*
1 orange, peeled and cut in small wedges
4 cups Arugula
1 cup cooked lentils
1/4 cup pepitas
2 tbsp freshly chopped basil

Dressing:
1 tbsp extra virgin olive oil
2 tsp lemon juice
1/4 cup freshly squeezed orange juice
1 garlic clove minced or 1/4 tsp garlic powder
1 tsp honey (optional)
Sea Salt
Pepper

Directions

 

  1. Prepare Beets:  Preheat oven to 400 degrees Fahrenheit.  Remove greens and set aside. Wash beets well.  Cut of only the top portion of the beet. Fill the bottom of an oven safe baking dish with water up to about 1”. Add beets, top down (where you removed the greens).  Bake for about 50 minutes to 1 hour until tender with a fork.  Remove from heat and allow to cool. Once cool, use hands to remove peel.  Should come off easily without having to use a peeler.   Allow to cool, then cut in wedges.
  2. Meanwhile, prepare dressing.  Combine lemon, orange juice, garlic, Dijon mustard and honey if using in small bowl.  Whisk in olive oil.  Season with salt and pepper.  Set aside.
  3. On a large serving platter, organize arugula to cover the bottom.  Arrange beets, oranges and spread lentils evenly.  Top with pepitas and basil.
  4. Drizzle dressing evenly over top salad and serve.

* For a shortcut, can use pre-cooked beets like Love Beets!

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