Roasted Beets and Berries Salad

EGG-FREE, NIGHTSHADE-FREE, VEGETARIAN

The beet is a nutrient-packed superhero vegetable that often doesn’t get the attention it deserves. The easiest way to eat beets regularly is to roast them in bulk ahead of time and eat them throughout the week, tossed with a little olive oil and salt or incorporated into flavorful salads like this one.

Makes 4 servings

Prep time: 15 minutes (not including dressing)

Cooking time: 1 hour

2 medium beets

Extra-virgin olive oil

6 cups baby arugula

¾ cup fresh blueberries

¾ cup fresh raspberries

½ avocado, sliced

⅓ cup coarsely chopped raw walnuts

½ cup Raspberry Apple Cider Vinaigrette

1. Preheat the oven to 400°F.

2. Trim off the beet ends and greens. Rub the beets with a little olive oil and wrap them individually in aluminum foil. Place them on a baking sheet and roast until fork-tender, about 1 hour. Let cool, then peel the beets (the skins should rub off easily) and cut them into 1-inch chunks.

3. Arrange the arugula on a platter and scatter with the beets, blueberries, and raspberries. Top with the avocado slices and walnuts and serve with the vinaigrette.

Prep ahead: Roast the beets up to 5 days ahead of time and store them in an airtight container in the refrigerator.

Change it up: Use chopped almonds or pecans instead of walnuts; use other berries, such as strawberries or blackberries.