Servings: 6

  • 1/4 cup, plus 1 tablespoon, extra-virgin olive oil, divided
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 cups peeled and sliced (1/8-inch thick) raw red and yellow beets, cut into small half-moons or triangles
  • 1/2 teaspoon sea salt
  • 3 cups halved red Grapes from California
  • 1/2 cup roasted salted pumpkin seeds
  • 2 green onions, thinly sliced
  • 4 cups (3 ounces) baby arugula
  • freshly ground pepper, to taste
  1. Heat oven to 400 F and line baking sheet with parchment paper. In large bowl, whisk 1/4 cup olive oil, lemon juice and honey; set aside.
  2. Place sliced beets on prepared baking sheet and drizzle with remaining oil. Add salt and toss well to coat. Spread in single layer and bake 25 minutes, or until tender; let cool.
  3. Add grapes and pumpkin seeds to bowl with dressing and toss well to coat. Add cooled beets, green onions and arugula. Toss lightly; season with pepper, to taste.

Nutritional information per serving: 250 calories; 5 g protein; 25 g carbohydrates; 16 g fat (58% calories from fat); 2.5 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 320 mg sodium; 3 g fiber.