Arugula and Roasted Beet Salad
This is one of my favorite salads ever! I love beets, can eat them raw, cooked, pickled…you name it! The nutritional benefits of both beets and arugula are tremendous! Beets are rich in B-complex vitamins and minerals such as iron, manganese, copper, magnesium, potassium. And one more thing, did you know that one of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac? How do you like that?
Arugula contains beta carotene, lutein and zeaxanthin, all of which are being studied for their role as antioxidants or in the prevention of diseases like cancer and macular degeneration. It is also a great source of folic acid and Vitamins A, C and K, just to name a few.
I think we now start making our salad to put all of those vitamins and minerals on our plates:) You can use your favorite salad dressing instead of Olive oil and lime juice, you can put more or less of every ingredient in this salad, there is no right or wrong, everything to your taste!
2 C arugula
2 medium beets, roasted and sliced
4 oz feta cheese, cut in small cubes(again, to your taste- you can use more or less)
handful of raw walnuts
2 Tbs olive oil
2 tsp lime juice (you can use lemon as well, I just love lime)
basil leaves, torn in pieces
How to make it:
Toss beets with 1 T olive oil, lime juice, salt and pepper.
Toast walnuts in the rest of olive oil in small saucepan on medium-high heat stirring, about 3 minutes, until lightly browned. Add a little salt and black pepper
On a plate arrange arugula ( I don’t toss it with oil, it will be enough from beets and walnuts, but if you prefer to season your greens, by all means, do it!)
Arrange beets and feta over arugula, sprinkle with olive oil, salt and black pepper
Finish by placing walnuts and basil on top