Roasted Beet, Avocado, and Arugula Salad

Adapted from Cooking Light, November 2005

Beets are back in season--thankfully so is arugula. Mmmm.


Adapted from Cooking Light, November 2005
1 pound fresh beets
2 tablespoons water
3 tablespoons fresh orange juice*
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon sugar
salt and freshly ground black pepper
1/2-1 large avocado, peeled
1/4 pound arugula (or other favorite green)
1/3 cup vertically sliced red onion
2 tablespoons chopped pecans, toasted
*if you used a fresh orange, include some slices in the salad
Preheat oven to 375F. Remove root and stem on beets; scrub with a brush. Cut beets
in half; place in a 13 x 9-inch baking dish. Add water. Cover with foil, and bake 1 hour
or until tender. Cool; rub off skins. Cut beets into 1/2-inch slices.
Combine next 6 ingredients (through pepper) in a small bowl. Toss half of juice
mixture with beets. Cut avocado in half lengthwise. Slice each half into 12 slices.
Place arugula on a platter; top with beets, onion, and avocado.
Drizzle remaining juice mixture over salad, and top with pecans. Serve immediately.

Tip: How to prepare bamboo shoots

Don't Be Bamboozled! Bamboo shoots are a fun fresh spring vegetable with a very short season, so don't miss the chance add a new and exciting ingredient to your culinary repertoire! Limited availability--check the store.Read more


To Betty and me, Fair Shares means security and fairness. It is great to know that every week we will be able to move product and receive a fair price for it. I am proud to be part of the Fair Shares team.

Alan Nolte, Nolte Hills Farm, Morrsion MO
Nolte Hills Nursery