Roasted Vegetable & Arugula Salad


  • 1 lb carrots, peeled and diced

  • 1 medium yellow onion, diced

  • 1 lb beets, peeled and diced

  • 1/2 cup brewed black tea

  • 1 tbsp raw honey

  • 1 tbsp olive oil

  • 2 tsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1/4 tsp chipotle chile powder

  • 1/8 tsp sea salt

  • 5 cups arugula

  • 2½ oz goat cheese, crumbled


  1. Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes.

  2. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.