I recently discovered I love beets and have been putting them in everything I can! They are a bit difficult to deal with, so if you’ve never made them before be prepared for your kitchen to get a little messy. And by a little messy, it will practically look like a crime scene.
What I’ve discovered on this little health kick I’ve been on is that I can eat a salad for lunch and feel full if I put the right things in it. The few times I’ve attempted to eat a salad for lunch in the past have left me feeling faint and disoriented hours later because there was nothing useful in it. I honestly thought that a salad was a combo of iceberg lettuce, cucumbers, tomatoes and shredded carrots. Maybe a little ranch dressing to make it edible. I couldn’t have been more wrong. This salad is packed with flavor and nutritional value, so it keeps me full for almost the rest of the day.
- roasted beets
- goat cheese
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- salt and pepper to taste
I didn’t include the amount needed for the ingredients because I think it would be good no matter how much or how little you add of each of the salad parts. For me, I roasted four beets, but since I was going to the trouble I wish I’d done more. To roast beets, preheat your oven to 375. Just wrap them in tin foil and place on a cookie sheet. Place in oven and roast for 45-50 minutes. Allow beets to cool slightly, but peal them while they are still warm to make it easier. While beets are cooling, mix dressing ingredients. Chop pealed beets into bite-sized pieces and pour half of the dressing over the beets.
Allow the beets to marinate for at least an hour. Once you are ready to serve the salad, combine arugula, goat cheese, walnuts and beets in a bowl. I made small servings everyday and stretched this salad into three lunches. Pour remaining dressing over salad.