Have you ever spent your entire life hating a food only to one day (well into adulthood) discover that your tiny human self was completely wrong? Welcome to my story about beets, it’s a story as old as time!
It wasn’t even that long ago, maybe 3-4 years ago when I bought a juicer, that Kris brought home a bunch of produce to make our first fresh pressed juice. I spotted those beets on the counter immediately and asked him WTH he thought he was going to be doing with them. As you can guess, he wanted to juice them. After a lot of convincing, I agreed to it… and guess what? I didn’t die after all. But having said that I still wasn’t convinced on beets being “good” and they certainly weren’t something I would want to eat.
When we recently went to *Mexico* and had an incredible, unforgettable dinner at El Farallon at Resort Pedregal, one of the courses included a “beet and arugula salad.” Me, being the mature grown up that I am now, had every intention on trying every course served regardless if I would normally eat the ingredients in the dish. And as it turns out, I really really freaking LOVE beets. I wanted triple servings of this beet salad. Can someone just get me all the beets please? 😆
Not sure how I made it a month without trying to make this salad myself, but here it has been almost a month and few days ago I finally decided I needed this salad in my life. I don’t actually like salads (I know, shame on me… but I’m being honest. I have to force myself to eat them) so me wanting to make a salad, came as a huge surprise to everyone.
I made turkey meatballs, with a red sauce over whole wheat pasta and served the salad as a side.
I ate the salad, barely touched the meatballs and pasta, then had more salad… that’s how serious I am about this beet and arugula salad haha!
This is how the beets will look when they are finished cooking
I’m obsessed, and actually I’m sorta kinda proud of myself for loving a salad, thought it would never happen. Now It’s time to start experimenting with my salad game. Definitely up for the challenge!
Want to save this recipe and make it later? Feel free to pin away! 😊
This is a delicious, simple and healthy salad. Great as a stand alone lunch or added as a side dish at dinner.
- 4-6 Cups of Arugula
- 6 Med-Large Beets
- 1-2 TBS Goat Cheese (to taste)
- 1-2 TBS Pecans or Walnuts
- 1 TBS Cranberries (I used the reduced sugar variety)
- Balsamic Vinaigrette
- Preheat oven to 400 degrees.
- You can make your own vinaigrette quickly by adding about 1/4 cup olive oil to 1/3 cup balsamic vinegar, add salt (pink Himalayan) and cracked blackpepper to taste, and about 1 TBS honey or Maple syrup, and I like to add a squeeze of lemon. (Or use a pre-made vinaigrette!)
- Peel the beets (I use my trusty pairing knife instead of a veggie peeler)
- Dice beets into small pieces. Place beets into an oven safe dish, and drizzle a small amount of vinaigrette or olive oil over the beets (just enough to coat them lightly so they don't stick)
- Bake beets for 20-30 minutes, until they have a slightly "caramelized" look and are easily pierced with a fork, you may need to bake longer if they are larger chunks. Some people like to boil them instead, for 30-40 minutes.
- While beets are cooking, prepare your salad. Put arugula in a bowl, crumble the goat cheese on top, add nuts and cranberries.
- When beets are finished, let cool for a few minutes and then add to your salad. Mix everything together and dig in!
Add-ons could include: Avocado, Grilled Chicken, Orange slices, poppy seed dressing, Feta instead of Goat cheese... get creative!