Spinach Arugula Salad with Roasted Beets and Champaign Sesame Vinaigrette


spinach arugula beet salad

I planned this salad to be a healthy and filling gathering of foods on my top 10 list of yumminess.  As I was making it, an old song sprang into my head. “These are a few of my favorite things…” That’s really the only secret to making the best salads. Assemble an orchestra of your favorite veggies and bite-sized odds n ends, pile them onto a plate, and garnish with a splash of dressing.

Spinach Arugula Salad with Roasted Beets

Serves 2

  • 2 cups (packed) spinach arugula mix
  • 1 carrot, chopped
  • ¼ cup cucumber, seeded and chopped
  • ¼ cup onion, chopped
  • 3/4 cup cabbage
  • ½ avocado, sliced
  • 2 Tbsp raisins
  • 1 Tbsp hazelnuts
  • 2 Tbsp walnuts
  • 6 slices pepperoni or salami, cut into pieces
  • 2 oz cheese, cubed
  • 1 beet
  • ½ tsp coarse sea salt
  • ground pepper
  • 1Tbsp sesame oil

 

Champaign Sesame Vinaigrette

  • ¼ cup extra virgin olive oil
  • ¼ tsp sesame oil
  • 1 Tbsp champaign vinegar
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tsp fresh lemon juice
  • 1 ½ tsp fresh basil, cut into ribbons
  • ¼ tsp salt
  • ground pepper

 

Preheat the oven to 425 degrees F.

Peel and chop the beet into small cubes. Toss with the sesame oil, salt and pepper, and arrange them on a non-stick baking sheet. Bake for 20 minutes.

roasted golden beets

To make the vinaigrette, simply combine all ingredients into a small bowl and mix well. Let it sit while you prepare the salad.

I think dressings should be designed just like salads; with a collection of favorite flavors. One of the good things about making your own dressings is that they are nearly impossible to mess up. If the taste isn’t wowing you, improvise until it does.

champaign sesame vinaigrette

Cut the seeds out of the cucumber. If you want to avoid this step altogether, try using an English cucumber.

seed the cucumber

Slice the avocado and gently peel the it from the skin.

slice avocado in the skin

This is one of the best tricks to saving avocados from browning when you want to save half in the fridge for another day.  Put some onion into the container with the avocado before you seal it. This actually works, but don’t ask me how.

store avocado with onion

Arrange the spinach and arugula on the plate, and add the rest of the ingredients from carrots to beets.

Toss with 2-3 Tbsp of the Champaign Sesame Vinaigrette and serve.

spinach arugula beet salad

spinach arugula beet salad

 

 

Spinach Arugula Salad with Roasted Beets and Champaign Sesame Vinaigrette
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
Prep time:
Cook time:
Total time:
 
A healthy dinner salad packed with savory, sweet flavors and a variety of textures. Top it off with homemade Champaign Sesame Vinaigrette.
Ingredients
  • 2 cups (packed) spinach arugula mix
  • 1 carrot, chopped
  • ¼ cup cucumber, seeded and chopped
  • ¼ cup onion, chopped
  • ¾ cup cabbage
  • ½ avocado, sliced
  • 2 Tbsp raisins
  • 1 Tbsp hazelnuts
  • 2 Tbsp walnuts
  • 6 slices pepperoni or salami, cut into pieces
  • 2 oz cheese, cubed
  • 1 beet
  • ½ tsp coarse sea salt
  • ground pepper
  • 1Tbsp sesame oil
  • ________
  • ¼ cup extra virgin olive oil
  • ¼ tsp sesame oil
  • 1 Tbsp champaign vinegar
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 1 tsp fresh lemon juice
  • 1 ½ tsp fresh basil, cut into ribbons
  • ¼ tsp salt
  • ground pepper
Instructions
  1. Preheat the oven to 425 degrees F.
  2. Peel and chop the beet into small cubes. Toss with the sesame oil, salt and pepper, and arrange them on a non-stick baking sheet. Bake for 20 minutes.
  3. To make the vinaigrette, simply combine all ingredients into a small bowl and mix well. Let it sit while you prepare the salad.
  4. Cut the seeds out of the cucumber. If you want to avoid this step altogether, try using an English cucumber.
  5. Slice the avocado and gently peel the it from the skin.
  6. Arrange the spinach and arugula on the plate, and add the rest of the ingredients from carrots to beets.
  7. Toss with 2-3 Tbsp of the Champaign Sesame Vinaigrette and serve.

 

 

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