Beet and Arugula Salad with Roasted Garlic Dressing
Photos by Mia McDonald
Here’s a great use for all that peeled garlic in your fridge which is about to spoil. This dressing will last at least a week in the fridge and is delicious on just about any dish!
Beet and Arugula Salad
Ingredients:
2 medium beets
2 cups wild arugula
Directions:
- Preheat oven to 350F.
- Wash beets thoroughly. Wrap each beet in tin foil and bake at 350F for one hour.
- When the beets are cool enough to handle, gently rub off the skin using a paper towel or cloth.
- Chop beets into small pieces.
- To serve, divide the arugula between two plates, top with roasted beets and a few spoonfuls of the Roasted Garlic Dressing.
Roasted Garlic Dressing
Ingredients:
1 cup peeled garlic
¾ cup olive oil
1 T mellow white miso paste
½ cup water
¼ cup lemon juice
1 tsp sea salt
1 tsp dried oregano
Directions:
- Preheat oven to 350.
- Place peeled garlic in a small baking dish and cover with olive oil. Roast for approximately 40 minutes or until slightly brown.
- Remove from oven and allow to cool.
- Using a slotted spoon, remove the garlic from the olive oil and place in a blender with the remaining ingredients.
- Blend until thoroughly combined. Adjust seasoning to taste.
