Paint your kitchen red! Yes. Do it. This salad tastes too good not to. Plus, beets give some hefty plant power-aiding in boosting circulation and iron levels, which helps to lift your energy. Happy painting.
Beet Arugula Salad with Orange-Balsamic Vinaigrette
Makes 6 servings | Prep Time 15 minutes | Cook Time 25-30 minutes
Roasted beets top this arugula salad drizzled with a tangy orange-balsamic vinaigrette.
6 fresh beets, red or yellow
1 tsp. salt
2 Tbsp. orange juice
1/4 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/4 cup olive oil
2 Tbsp. honey
Salt and pepper
1 bag arugula
1/2 cup toasted pecans
Roast peeled and cubed beets, rubbed with olive oil and 1 teaspoon of salt in a 400°F oven until tender (25-35 minutes).
Whisk all of the dressing ingredients.
Place the cooked beets and arugula in a serving bowl, stir in dressing, and top with toasted pecans.
This recipe was submitted by Kate Scharenbroich from Body Nourish.