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10 medium beets, remove tops, scrubbed
3/4 cup balsamic vinegar
3/4 cup olive oil
2 1/2 tsp Dijon mustard
2 1/2 tsp Kosher salt
1 1/4 tsp freshly ground black pepper
7 oz. baby arugula
1/2 cup almonds toasted
6 oz. feta cheese
Preheat oven to 400 F.
On a baking sheet, place individually wrapped beets.
Place sheet in oven and roast for 50 – 65 minutes. Knife should be able to pierce beets easily for tenderness.
Unwrap beets and allow to cool. About 10-15 minutes. They should still be somewhat warm.
Peel beets. You may want to wear gloves and cover cutting board to stop staining.
In a medium-sized bowl, add vinegar, olive oil, mustard, salt and pepper.
Whisk to combine all ingredients.
Cut beets into wedges or pieces. 6-8 per beet.
In a large mixing bowl, add the beets and toss with 1/2 of dressing.
Season with 1/2 tsp salt and 1/4 tsp pepper.
In a large mixing bowl, add arugula and dressing to moisten the leaves. Toss to ensure all leaves are moistened.
Add beets and toss.
Top with almonds and feta.
Drizzle with extra dressing if desired.