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

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

Cooked beets
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.