Lemony California Grape and Beet Salad
Ingredients
- 1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 2 cups 1/8-inch thick raw red and yellow beets peeled and sliced, cut into small half-moons or triangles
- 1/2 teaspoon sea salt
- 3 cups halved red Grapes from California
- 1/2 cup roasted salted pumpkin seeds
- 2 green onions thinly sliced
- 4 cups 3 ounces baby arugula
- freshly ground pepper to taste
Instructions
- Heat oven to 400 F and line baking sheet with parchment paper. In large bowl, whisk 1/4 cup olive oil, lemon juice and honey; set aside.
- Place sliced beets on prepared baking sheet and drizzle with remaining oil. Add salt and toss well to coat. Spread in single layer and bake 25 minutes, or until tender; let cool.
- Add grapes and pumpkin seeds to bowl with dressing and toss well to coat. Add cooled beets, green onions and arugula. Toss lightly; season with pepper, to taste.
Notes
Nutritional information per serving: 250 calories; 5 g protein; 25 g carbohydrates; 16 g fat (58% calories from fat); 2.5 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 320 mg sodium; 3 g fiber.