Description
You might find this nutrient-rich salad as a side dish at a fancy steakhouse or packed up in the picnic basket next to the fried chicken on a Saturday morning picnic. The broccoli gives a nice umami flavor as it roasts. And, steaming the beets adds a complimentary sweet, smooth flavor.
Ingredients
Units
Scale
- 4 cups small frozen broccoli florets
- 2 cups small diced frozen beets
- 1 cup baby arugula, (packed tight)
- 2 tablespoons olive oil, divided
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon plus 1 pinch sea salt
Optional: Top with sunflower seeds.
Instructions
- Preheat the oven to 325°.
- Toss 4 cups small frozen broccoli florets with 1 tablespoon olive oil and then spread them out on a sheet pan. Bake for 30 minutes. Sprinkle ¼ teaspoon sea salt over broccoli. Stir and bake for an additional 8-10 minutes or until lightly browned.
- Bring approximately 2 cups water to a boil and steam 2 cups small diced frozen beets in a steaming basket for 10-12 minutes.
- Add 1 cup baby arugula (packed tight) to a bowl. Dress with 1 tablespoon olive oil, 2 teaspoons apple cider vinegar, and a pinch of sea salt. Stir to coat.
- When the broccoli and beets finish cooking remove them from the heat and let them cool for 5 minutes before adding them to the arugula.
- Toss gently a couple times to mix. Top with optional sunflower seeds if desired.
Notes
- Serve this salad alone, with an added protein of choice on top, or as a side dish for your favorite meal.
- Optional: Top with sunflower seeds
