Earthy roasted beets laid upon a bed of peppery arugula with sliced red onions, sprinkled with crunchy pistachios, and drizzled with flavorful honey balsamic parsley vinaigrette…Yummy. So simple and healthy, delicious and vibrant, it’s time to eat your rainbow.
Beets are so good for you. I challenge all of you who aren’t fond of them to try roasting them up and experimenting a little. They really can be made in so many different ways, maybe you haven’t found your way yet. Hint: golden beets are slightly less earthy and a bit sweeter than the red ones.
Beets contain high levels of nitrites that your body converts to nitric oxide, which relaxes and widens your blood vessels. This lowers your blood pressure, and increases oxygen delivery to your muscles, which helps you exercise longer with less muscle soreness. Sounds good to me. They also fight inflammation, improve digestion, and support brain health. They are full of fiber, folate, potassium, manganese, iron, and Vitamin C. And that’s just the beets, the arugula is full of a bunch of good stuff too, like vitamin A, C, and K, calcium, potassium, iron, and magnesium. Eat your medicine.
Pro tip…Don’t throw away your beet greens. They are absolutely delish when sautéed with olive oil, chopped garlic, and a squeeze of lemon juice. I love them as a side to any meal, especially good with eggs for breakfast. Don’t knock it till you try it.
Back to our salad…This salad is so quick and easy to put together. The most time-consuming part is roasting the beets. I suggest roasting the beets ahead of time, so that you can throw this salad together at the last minute. Perfect as a starter, side dish or light lunch. Pairs well with any protein…think salmon, chicken, quinoa, or whatever your heart desires. Give it a try.
Ingredients:
4-7 small to medium beets roasted—trim and scrub, coat with olive oil, and put in a pan with a lid. roast in the oven at 400 degrees for 60 minutes or until tender. Once cooled, peel and slice into wedges.
6 cups of arugula—if you prefer, you can use baby spinach or mixed greens, but the peppery punch of the arugula is my favorite.
1/2 small red onion, thinly sliced
1/4 cup chopped pistachios
4-6 ounces crumbled goat cheese—optional
For the vinaigrette:
5 tablespoons olive oil
1 large garlic clove crushed or chopped
3 tablespoon balsamic vinegar
1-2 teaspoons honey
1 tablespoon dijon mustard
1/4 cup finely chopped parsley
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
Salad time:
Roast the beets, and slice into wedges as directed above. If you are using a variety of beets (red and golden), keep them separate, so that the golden ones don’t turn red. This is just for presentation purposes, if you don’t care, it’s not necessary, but it sure does look beautiful if you are entertaining.
Put all of your vinaigrette ingredients (into a jar and shake until well combined. Alternatively, you could use a bowl to mix up the dressing.
Lay a bed of arugula on a large serving platter or bowl. Top it with the roasted beet wedges, sliced red onions, chopped pistachios, and the optional crumbled goat cheese if you please. Drizzle the vinaigrette over the salad right before serving, and gently toss it if desired.
This salad is meant to be consumed right away, because once the dressing is put on, the arugula will soften, and wilt eventually. The roasted beets, and a jar of the dressing, can be made ahead of time, and stored in the fridge, making this salad a quick meal or side that can be put together in a flash.
This salad is a guaranteed crowd pleaser that is as stunning as it is delicious. It’s a dish that turns a potluck into a moment: vibrant, dramatic, and worth every compliment. You might even convert a couple non-beet-eaters. Great as a side dish or quick lunch too. Try adding fresh tomatoes, cucumbers, bell peppers, different herbs, or nuts. This is an invitation to make it your own. The best food is cooked with creativity, exploration, and of course lots of love.
Wishing you good health and good luck on all of your cooking adventures.
