Arugula Beet salad has all the ingredients you need for a healthy and balanced diet. This vibrant salad is light and provides nutrients that give an endurance boost to any active lifestyle.
While most leafy green vegetables are considered healthy and nutritious, arugula packs a peppery punch. Arugula is an excellent source of Protein, Vitamin B6, Zinc and Dietary Fiber. If you are not already convinced, Jim Dillan at Superfood Profiles who has been writing about superfoods for over a decade shares 10 great reasons why Arugula is healthy.
Beets fall into the superfood category as well; they are nutrient dense with nitrates and pigments that are known to help lower blood pressure. This non-starchy root bulb vegetable is known for its earthy flavor and deep red color. Not only are beets delicious they are low in calories and are recognized to improve athletic performance.
This recipe yields two meal-sized salads or four side salads. Remember that beets contain pigments that turn urine and stool pink. As a side note, beets come out the same color they went in…
Tip: If you have leftovers, store the greens separately from the ingredients and toss just before serving.
Ingredients
- 4 beets roasted, peeled & cubed
- 4 C fresh arugula
- 1/2 red onion
- 1/4 C soft, fresh goat cheese, coarsely crumbled
- salt and pepper to taste
Optional: 1/4 cup dried cranberries or dried cherries
Cashew Salsa
- 1/2 C cashews, coarsely chopped
- 1 t chili pepper flakes (more if you like it hot)
- 1 clove garlic crushed
- 3T red wine vinegar
- 2T olive oil
Mix all the ingredients add the onion to the mix and let sit for 30 min. Make the dressing ahead of time to allow the onions to soften.
Instructions
Preheat oven 425 degrees.
Mix the cashew salsa. Avoid mixing in a blender or food processor as it will become a paste and you will miss the salty crunch that makes the salad delicious.
Roast the beets by wrapping them individually in aluminum foil and place on a baking sheet. Roast in the oven for 40 to 60 minutes until tender. Test the beets by gently squeezing or use a fork if it is easy to puncture to the middle; the beets are ready. Set aside to cool before peeling and cutting into small cubes.
Spoon cashew salsa over the top of greens, add the goat cheese and serve.
Enjoy your Arugula Beet Salad Recipe Card!
~Janine
