Roasted Vegetable & Arugula Salad - Clean Eating Magazine

Roasted Vegetable & Arugula Salad

This warm salad is the perfect veggie-packed plate for lunch. It's oveflowing with crunchy carrots, beets and onion.
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Roasted Vegetable & Arugula Salad image

Also see Hearty Harvest Salad.

  • Duration
  • Cook Time
  • Prep Time
  • 5Servings

Ingredients

  • 1 lb carrots, peeled and diced
  • 1 medium yellow onion, diced
  • 1 lb beets, peeled and diced
  • 1/2 cup brewed black tea
  • 1 tbsp raw honey
  • 1 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp chipotle chile powder
  • 1/8 tsp sea salt
  • 5 cups arugula
  • 2½ oz goat cheese, crumbled

Preparation

  1. Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes.
  2. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.

Nutrition Information

  • Serving Size: 1 cup vegetables, 1 cup greens, ½ oz goat cheese
  • Calories: 169
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 6 mg
  • Fat Content: 6 g
  • Fiber Content: 6 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 265 mg
  • Sugar Content: 16 g