Roasted Beets And Arugula Salad - a delight of changing seasons
Roasted Beets and Arugula Salad is a delightful way to embrace the changing seasons. Beets, a staple of early fall, continue to thrive throughout the winter. And as spring awakens, arugula, a cold-loving crop, is one of the first greens to grace our plates, infusing us with vitality and energy.
Health Benefits Of Beets
You can buy beets with their leaves or with just the roots. The greens are rich in many minerals and vitamins. You can cook them in the same way as the other green leafy vegetables like kale, chard, etc. For this recipe, we only need the beetroots.
Traditionally, people considered beets an excellent blood tonic that improves vitality and optimizes blood function by balancing and strengthening immune and red blood cells.
Beets, with their vibrant hue, are not just a feast for the eyes. They are a powerhouse of health benefits. The phytonutrients that give them their color also enhance detoxification and support liver functioning.
Packed with antioxidants and anti-inflammatory compounds, they promote heart health and help lower blood pressure by dilating blood vessels.
I suggest you buy beets because many varieties have been genetically modified.
Health Benefits Of Arugula
Arugula has a sharp and somewhat bitter taste. Its bitterness stimulates the secretion of digestive juices, enhancing digestion and nutrient absorption. In this recipe, I use the sweetness of the roasted beets to offset and balance the bitterness of arugula.
Arugula, like broccoli, kale, and cauliflower, belongs to the cabbage family and has similar health-supporting properties. It is rich in glucosinolates—powerful antioxidants that support detoxification pathways in the body—vitamin K, beta-carotene, and folate.
Want more arugula recipes? Here’s The Perfect Arugula Salad.
Roasted Beets and Arugula Salad
Ingredients:
4-5 medium size beets
1 bunch of arugula leaves
1-2 Tbsp Pine Nuts
2 Tbsp of Classic French Dressing
Directions:
- Preheat the oven to 350F
- Clean the beets under cold water, but don’t peel or cut them—place them on a baking sheet and roast them in the oven for about one hour or until soft. Poke with a fork or a knife to determine if the beets are soft all the way through.
- Take the beets out of the oven and let them cool until they are cool enough to handle with your hands. They should peel easily, especially if they are still warm. I recommend using rubber gloves to protect the hands from turning bright red!
- Cut the beets into ½ to 1-inch cubes, transfer to a bowl, add nuts and vinaigrette, and mix.
- Arrange the arugula leaves in the bottom of a serving bowl, add the beet/nut/dressing mixture, and serve.
Freedom from hunger and cravings until lunch
Please tell me where I should send the recipe book.
