Arugula and Roasted Beet Salad with Apple Cider Vinaigrette

A couple months ago I wrote about a new semi-homemade meal service here in Chicago called Meez Meals.  The nutritious meals are prepped and ready for assembly, saving me time on shopping and chopping.  Every now and then, depending on the busyness of the week ahead, I place an order.  A few weeks ago a delicious arugula salad with beets and farro was on the menu, and I’ve been craving it ever since.  So, I made up my own version and I now can’t get enough of it – I even eat it for breakfast!

My version swaps the farro for quinoa.  While farro is healthy, I like the protein boost and flavor of quinoa better.  My apple cider vinaigrette is simple and made from basic pantry staples.  Perhaps my favorite part are the beets – just peel, chop, toss with olive oil, salt & pepper and then roast at 425 degrees for ~20 minutes.  I prepare a lot of beets and quinoa on a Monday so I have enough for lunches until Friday. Couldn’t be easier!

Here’s how it comes together:

Add a few good handfuls of washed arugula to a large serving bowl.

Toss on a palmful of walnuts.

Layer in the warm beets.

Top with a heaping spoonful of hot quinoa that’s been prepared according to package directions.

Add apple cider vinaigrette (recipe below).  Toss and enjoy!

Apple Cider Vinaigrette

1/2 cup olive oil

1/3 – 1/2 cup apple cider vinegar

1 big shallot, minced

1-2 tablespoons honey

salt, pepper

Put all ingredients into a mason jar.  Screw on the lid and shake well.  Pour over your favorite greens.

This lasts for at least a week in the fridge – I think it gets better after a day or two.

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2 Comments for this entry

  1. Blakeley says:

    I love it! I have eaten this all week. The dressing is delicious!

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