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Citrus Arugula Salad

This bright side salad features slices of beet, oven-roasted until tender. The root vegetable adds beautiful color to a seasonal side dish, perfect for holiday dinners. Serve with a homemade creamy goat cheese dressing. This healthy side is packed with tons of flavor and nutrients and can be transformed into a meal-size salad by simply adding your favorite kind of protein — we recommend roasted chicken or leftover turkey! Bring leftovers to work as a packed lunch.

Ingredients

Yield: Serves 4
Prep Time: 10 minutes
Inactive Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

1 medium beet
⅓ cup olive oil
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons goat cheese, at room temperature
1 teaspoon Dijon mustard
¼ teaspoon garlic, minced
½ teaspoon fresh thyme, leaves only
¼ teaspoon sea salt
⅛ teaspoon black pepper
8 cups arugula
⅓ cup fennel bulb, thinly sliced
1 grapefruit, sliced into segments
1 navel orange, sliced into segments
2 tablespoons pepitas, for garnish

Instructions

  1. Preheat oven to 400°F. Slice off the top and bottom of beet and peel skin with a vegetable peeler. Wrap beet in aluminum foil and place in oven for 45 minutes. Cool for 15 minutes before thinly slicing.
  2. Combine olive oil, rice vinegar, goat cheese, dijon, garlic, thyme, sea salt, and black pepper in a blender and blend until smooth and creamy. Set aside. Combine arugula and fennel in a large mixing bowl. Drizzle with dressing and gently toss to coat. Add beets, grapefruit and orange segments and toss once more.
  3. Place salad onto a serving plate or bowl. Top with pepitas and enjoy!

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