This recipe is named after my sweet niece “Claire Bear”. Watching her gobble up the beets two handed with the purple beet juice stain on her entire face and hands makes me smile! Beets often have a bad rap and are many times passed up. I encourage you to try them as they contain numerous vitamins and minerals as well as health benefits such as decreasing blood pressure, improving circulation, decrease inflammation. They are also a great source of fiber to help the gut! Serve this salad with some shrimp, chicken or steak for meat lovers or simply keep it simple with the goat cheese as your protein source! You can omit the goat cheese if on a dairy free diet (I do and I still love this salad!)
Supplies:
- Baking Sheet
- Foil
- Salad bowl
- Salad Tongs
Ingredients:
- 1 lb Beets (if your bunch of beets came with the greens attached, cut these off and store in the fridge for later use!
- 5 oz Arugula
- 2 oz goat cheese (omit for dairy free version)
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Olive Oil
Instructions:
Roasting the Beets
- Set oven to Roast 425F
- Wrap beets in foil in groups of 2 or 3
- Place foil packs on the baking sheet
- Roast for 45-60 minutes or until fork tender
- Once done, remove from oven
- Using oven mitts, remove foil and place beets into a colander
- Rinse beets with cold water
- Using food safe gloves or a wet paper towel gently rub the skin off the beets. The gloves/paper towel method protects you from having purple hands for the day!
- Discard beet skin
- Cut beets into 1-inch pieces
Assemble the Salad:
- Add arugula and beets to salad bowl
- Add balsamic and olive oil
- Mix well
- Sprinkle goat cheese on top of salad
ENJOY!