insalata / salad recipes

beet and arugula salad

November 4, 2014

beets1remember a couple of posts ago when i said i wanted to get acquainted with salads again? well, i’ve been doing my best to follow through with that, especially since miami is exactly 30 days away (honestly, where did the time go?!). in the summer, i could eat salad every day for lunch, but now that it’s getting cold, i want to boycott them in favour of soups and warm sandwiches…beetsda da da daaaaa!  super-beets swoop in and save the day.

i can totally do salad on the daily if there is some sort of seasonal comfort food aspect to it – roasted beets are the answer. they’re a superfood – they have anti-inflammatory properties and help you detoxify your liver. roasting them brings out an earthy sweetness, and turns everything the most beautiful deep purple colour (including your teeth so be carful). i added these warm from the oven to this salad and it made the perfect lunch. you could also wash and use the beet greens too in the salad – they have a ton of health benefits as well!beet8 beets5this salad is served with toasted pine nuts and feta, but you can use what you have at home – goats cheese and pecans or walnuts would be great too.beets3

Beet and Arugula Salad
*serves 2

1 bunch of beets
5 cups arugula or mixed greens
1/2 cup crumbled feta cheese
1/2 lemon
olive oil
toasted pine nuts

1. Heat oven to 425 degrees. Wash and trim beets, then add to a glass baking dish with a little water. Cover with tinfoil and roast for about an hour, depending on how big your beets are, turning beets occasionally and adding more water as necessary.
2. Once you can easily pierce the beets with a sharp knife, remove from oven and let cool until you can handle them. Peel beets by making a slit in the skin and tearing off. Skin should come off easily – if you are having trouble your beets may not be cooked through. Once peeled, cut them however you like.
3. Add lettuce to large bowl and toss with lemon juice, a drizzle of olive oil and salt.
4. Plate lettuce and add beets, then sprinkle with crumbled feta and pine nuts.

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