|2 servings||calories per servings 235||protein serving 5 g||carbs per serving 29 g||total fat per serving 12 g|
In the South, autumn is long enough to actually offer a second growing season for traditional “spring” vegetables such as carrots and arugula. Combine with nutty roasted beets and tart apples, and you’ve got a salad so inspired, it qualifies as a main course. As an added bonus, you’ll be able to add this delicious and unique creamy salad dressing to your dinnertime tool kit.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||29 g|
|Dietary Fiber||7 g|
Please read entire recipe before beginning.
Peel beets. Cut each beet lengthwise into eighths. Place beet slices in a bowl; add 1/2 teaspoon kosher salt and cooking oil. Mix thoroughly. Spread out on a baking pan, cover pan tightly with aluminum foil, and place in oven. Cook 20-25 minutes, or until beets are easily pierced with a fork. Remove from oven, uncover and allow to cool at least 4-5 minutes.
While beets cook, assemble the rest of the salad: Wash and dry arugula; place in a large bowl. Peel and quarter apple, then cut out the core and seeds. Thinly slice apple quarters, and add to bowl. Remove outer peel from carrot and discard, then use peeler to cut carrot into thin shavings. Add shavings to bowl. Add almonds to bowl.
Prepare the dressing: Pick and chop dill fronds. In a small bowl, combine dill, sour cream, mayonnaise, horseradish, vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Mix thoroughly to combine.
Add the dressing to the salad bowl, and toss well to coat vegetables. Taste and adjust seasoning as desired.
Divide beets between 2 plates. Top with salad. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...