Home Recipes Lemony California Grape and Beet Salad

Lemony California Grape and Beet Salad

This Lemony California Grape and Beet Salad is a vibrant and fresh melody of color and flavor. Roasted red and yellow beets meet sweet and juicy California grapes, peppery arugula, and pumpkin seeds. Then all are brought together with a zesty lemon vinaigrette. Add Parmesan crisps for an extra crunch factor! This salad is layered in textures, bright flavors, and perfect for any occasion.

Featuring California Table Grapes

Ingredients

300 g	raw red and yellow beets, peeled and thinly sliced
450 g	Grapes from California, halved
85 g	baby arugula
2	green onions, thinly sliced
15 ml	extra virgin olive oil
75 g	roasted salted pumpkin seeds
½ tsp	sea salt
	freshly ground pepper to taste
	For the dressing:
60 ml	extra virgin olive oil
45 ml	lemon juice
15 ml	honey

Step 1
Heat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together olive oil, lemon juice, and honey; set aside.
Step 2
Place sliced beets on prepared baking sheet and drizzle with oil. Add salt and toss well to coat. Spread in a single layer and bake for 25 minutes or until tender; let cool. Add grapes and pumpkin seeds to bowl with dressing and toss well to coat. Add the cooled beets, green onions and arugula, and toss again lightly; season with pepper. Serve immediately.
Step 3

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Lunch, Seafood

Lemony California Grape and Beet Salad

Ingredients

For the dressing:

Step 1

Step 2

Step 3

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