Ingredients
- For the vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 tsp freshly ground black pepper
- For the salad
- 3 medium red or golden beets, peeled and quartered
- 3 tbsps extra virgin olive oil, divided
- 9 ounces golden baby potatoes, halved
- kosher salt as needed
- 1/4 tsp freshly ground black pepper
- 6 ounces green beans, trimmed
- 4 (packed) cups wild arugula
- 4 ounces cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1 medium zucchini, chopped
- 4 ounces baby sunburst summer squash, halved (or 1 medium summer squash, chopped)
- 1/2 cup thinly sliced fennel
- 1/4 cup Diamond of California® Sliced Almonds
The Steps
For the vinaigrette:
Add the olive oil and garlic to a saucepan over medium heat and simmer until the garlic is
fragrant. Remove from heat and let cool completely. Whisk in the lemon zest, lemon juice and
pepper until emulsifies.
For the salad:
Heat oven to 400º. Toss the beets in 1 tablespoon of the olive oil and spread in an even single
layer on half of an aluminum foil lined baking sheet. Toss the potatoes in a mixing bowl in the
remaining olive oil and spread on the other half of the baking sheet. Season the beets and
potatoes with salt and pepper and roast until both are tender, about 1 hour. Let cool and set
aside.
Bring a medium pot filled halfway with water to a rolling boil over high heat. Heavily salt the
water and stir until all the salt is dissolved. Add the green beans to the water and cook until
tender, about 3 minutes.
Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the
cooking process. When the green beans are cool remove the green beans from the ice and
drain again. Chop and set aside.
In a large mixing bowl combine the arugula, tomatoes, onion, zucchini, summer squash, fennel,
beets and potatoes. Toss with 2 tablespoons of the dressing, adding more as needed. Top with
almonds.