Roasted Beet, Strawberry and Arugula Salad

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  • 1 red beet
  • 2 golden beets
  • 1 tablespoon safflower or other high-heat oil
  • 2 tablespoons olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 pint strawberries, sliced
  • 4 cups arugula


Preheat oven to 450° F.

Wash beets, poke holes in each with a fork, then wrap each beet in a piece of foil with a drizzle of safflower oil. Roast for 20 to 40 minutes, depending on the size of the beets. They are done when you can easily pierce them with a fork. Let cool, remove skins and dice.

Blend olive oil, vinegar, mustard and salt together. In a large bowl, mix beets and strawberries. Toss with dressing and serve over a bed of arugula.

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