Plant-Based

Roasted Vegetable & Arugula Salad

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

None
Kelly Brisson

Also see Hearty Harvest Salad.

Servings
5
Prep Time
10 min
Cook Time
40 min
Duration
50 min

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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g