Beet and Arugula Salad with Roasted Garlic Dressing
Do you ever buy the tubs of pre-peeled garlic all excited about not having to peel it yourself? I do and then realize there is much more garlic than I can use before it spoils-and I use garlic in a lot of my dishes! Here’s a great way to use up that peeled garlic before it turns on you. This dressing will last at least a week in the fridge and is delicious on just about any dish! I of course love it with beets.
Beet and Arugula Salad with Roasted Garlic Dressing
- 2 medium beets
- 2 cups wild arugula
- Preheat oven to 350
- Wash beets thoroughly. Wrap each beet in tin foil and bake at 350 for one hour.
- When the beets are cool enough to handle, gently rub off the skin using a cloth or napkin.
- 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
- 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
- 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.
