Roasted Beet and Shallot Salad over Wilted Beet Greens and Arugula

Beet-salad-ck-1662820-l

(3) Course Salads

Ingredients in this Recipe

1 1/2 pounds beets
1 tablespoon balsamic vinegar
1 teaspoon grated orange rind
1 teaspoon sugar
1/2 teaspoon salt, divided
2 tablespoons chopped walnuts, toasted
2 teaspoons cider vinegar
2 teaspoons olive oil, divided
5 cups trimmed arugula (about 5 ounces)
8 shallots, peeled and halved
Cooking spray

Recipe Preparation

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