Plum, Beet and Arugula Salad

Recipe courtesy Ontario Tender Fruit Producers

 

Plum, Beet and Arugula Salad
Print Recipe
Plum, Beet and Arugula Salad
Print Recipe
Servings
8servings
Servings
8servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 375F (190C).
  2. 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.
  3. 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.
  4. In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.
  5. 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%