Roasted Golden Beet and Arugula Salad


Last year we started receiving produce boxes such as Misfit Market, and absolutely love them. No this is not a sponsored post (although I do have a referral code if you are interested in receiving money off your firs box), but we truly are fans of this “misfit” produce that is 100% perfectly fine to eat but not as pretty as what you might see in the grocery stores. Receiving this box has been a life saver for us during this time as I’m sure many of you can relate. They just started with customization in our area, and it’s perfect seeing as we have to limit certain items such as onions (Bryan’s OAS and both of our FODMAP issues).

This week we received a large bunch of beautiful golden beets. I really wanted to show their beautiful color and naturally sweet flavor. Beets are one of the foods that you can utilize the whole food – have you ever had sauteed beet greens? If not, next time you buy beets, don’t throw them away! chop them and saute them up with some garlic infused olive oil and a little red pepper flake.

 

While this recipe takes a bit of time due to roasting the beets, I promise it is worth it. The natural sweetness of the beets along with the peppery bite from the arugula, saltiness of the feta, and crunch from the walnuts, it makes for a perfect summer salad. What is your favorite way to eat eat beets?

Did you know that walnuts are the ONLY nut with an excellent source of alpha-linolenic acid (ALA). ALA is the plant based source of omega-3 fatty acids. In addition to omega-3 fatty acids they are also a source of protein, fiber, and magnesium. There are an increasing number of health benefits from walnuts that have been researched including cognitive function, diabetes, gut health, and more. Team healthy fat all the way!

Roasted Golden Beet and Arugula Salad

The perfect appetizer - light but flavor packed salad that goes great with a crisp white wine
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 3 Medium Golden Beets
  • 1 tsp Garlic Infused Olive Oil
  • 1 pinch Kosher Salt
  • 1 pinch Ground Black Pepper
  • 6 Cups Arugula
  • 1/3 Cup Crumbled Feta Cheese
  • 1/2 Cup Walnuts chopped and toasted
  • Black Pepper

Balsamic Dressing

  • 1/4 Cup Balsamic Vinegar
  • 3/4 Cup Garlic Infused Olive Oil
  • 1 Tbs Dijon Mustard
  • Kosher Salt
  • Ground Black Pepper

Instructions

  • Pre-heat oven to 400°F
  • Scrub beets well. Rub each beet with garlic inflused olive oil, kosher salt, and ground black pepper.
  • Wrap tightly in foil. Place on baking sheet. Cook for 1 hour or until fork tender (check at 45 minutes)
  • Remove beets and let cool. Once cool enough to handle, remove skins with pairing knife and set aside to cool completely. Once cooled completely, slice and set aside.
  • In a dry skillet, heat walnuts over medium heat until lightly toasted, set aside.
  • In a large bowl, combine arugula and 3/4 of dressing; toss to coat well. Reserve remaining dressing to add to plated salads as desired.
  • Evenly divide dressed arugula on to four plates or bowls, top with crumbled feta cheese, sliced beets, and toasted walnuts.
    *Optional - add light drizzle of garlic inflused olive oil as a finishing touch with a pinch of kosher salt.

Notes

Chef's Note: try subbing out goat cheese for the feta.

June 24, 2020 at 9:00 am | Chef's Corner, Egg Free, Fish Free, Gluten-Free, Peanut Free, Recipe, Shellfish Free, Soy Free, Vegetarian, Wheat Free | No comment


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