Category Archives: Vinaigrettes

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Arugula Salad with Roasted Beets and Sweet Potatoes

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

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I love arugula.  Is that weird?  But I do and its a great lettuce to have in your arsenal and to know what to do with.  This recipe is a collaboration of sorts of leftovers in my fridge and it turned out so well I had to share! Its so simple too it almost doesn’t even need a recipe!

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You take some left over roasted beets and sweet potatoes, arrange over some arugula, then add some pecans, thinly sliced red onion, and goat cheese. Then top the whole thing with lemon shallot vinaigrette. So good and good for you too.  Best of both worlds.

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Arugula Salad with Roasted Beets and Sweet Potatoes
 
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Arugula Salad with Roasted Beets and Sweet Potatoes
Author:
Serves: 1
Ingredients
  • 2 cups arugula
  • ½ cup
  • roasted beets and sweet potatoes
  • 2 tablespoons pecans
  • a few thinly sliced red onions
  • 1 oz crumbled goat cheese
  • Lemon Shallot Vinaigrette
Instructions
  1. Arrange the arugula on a plate.  Top with the rest of the ingredients.
  2. Drizzle with the vinaigrette
  3. Eat!

Recipe for Roasted Beets and Sweet Potatoes can be found here.

Recipe for Lemon Shallot Vinaigrette can be found here.

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Shallot Lemon Vinaigrette

This dressing is to die for.  Its good on anything.  Salad, a dressing for fish or chicken, poured over rice, you name it.

Most vinaigrettes call for a 3 to 1 ratio of oil to acid.  I like to be able able to really taste the acid, in this case lemon juice, in my vinaigrette so I use a 3 to 2 ratio or even a 1 to 1 ratio like I did in this vinaigrette.

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I also love that I finally got to use my new nifty dressing bottle!  Isn’t it pretty?

5.0 from 1 reviews
Shallot Lemon Vinaigrette
 
Prep time
Cook time
Total time
 
Shallot Lemon Vinaigrette
Author:
Serves: 6-8
Ingredients
  • 1 tablespoon shallots, chopped
  • 4 tablespoons extra virgin olive oil
  • 1 lemon, zested
  • 4 tablespoons lemon juice
  • salt and pepper to taste
Instructions
  1. Place the shallot and oil in a bowl and microwave f or 1 minute to infuse the shallot flavor into the oil.  Let cool slightly.  Whisk in the lemon zest and juice.  Add salt a pepper to taste.
  2. Eat!