Plum, Beet and Arugula Salad
Combined with the savoury flavours of arugula, beets and crumbly blue cheese, fresh plums offer a juicy sweetness to each bite.
Recipe courtesy Ontario Tender Fruit Producers
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 2 medium beets trimmed
- 1/4 cup cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp grainy mustard
- 1/2 cup extra virgin olive oil
- 1 tbsp fresh chives chopped
- 1/2 tsp each salt and freshly cracked pepper
- 1 1/2 lbs plums pitted and cut into wedges (about 6 to 8 plums)
- 1/4 cup red onion thinly sliced
- 2 cups baby arugula or watercress
- 3 oz blue cheese or goat cheese crumbled
- 1/4 cup walnuts toasted, chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 375F (190C).
- Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into wedges. Set aside in bowl.
- In bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. Whisk in chives, salt and pepper. Pour 1 tbsp (15 ml) of dressing over beets and toss to combine.
- In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.
- Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.
Recipe Notes
Per serving: about 230 calories, 4g protein, 17g total fat (4g saturated fat), 15g carbohydrates, 2g fiber, 10mg cholesterol, 310mg sodium. %RDI: iron 4%, calcium 10%, vitamin A 20%, vitamin C 15%
