Saturday, August 11, 2012

Arugula and Roasted Beet Salad

I saw a bunch of organic multi-colored beets at the local market the other week and just couldn't resist.  I thought what more exciting than using them in a salad with one of my loves, arugula.  This salad is as delicious as it is gorgeous.  The natural beauty of these colorful beets is mesmerizing.  Hope you get a chance to make this soon!  Perfect for summer.


~5 ounces washed arugula (spin it dry)
2 medium multi-colored beets
1/2 cup cannellini beans (if from can, be sure to rinse and drain)
Juice of half a lemon
2 tablespoons extra virgin olive oil
Fresh shaved Parmesan cheese to taste
Fine sea salt and freshly ground black pepper to taste


1.  Preheat oven to 375 degrees.  Wash beets and with skin on, wrap each one with aluminum foil.  Roast for ~45 minutes.  Cooking time depends on size.  Smaller beets may be ready in 30 minutes while larger ones can take over an hour to cook.  Just check on them after 30 minutes and then every 10 minutes or so.  Once they have cooled off, peel the skin, slice and arrange on plate alternating colors as seen above.

2.  Add arugula and cannellini beans to center of plate.  

3.  Finish by drizzling with lemon juice, extra virgin olive oil, Parmesan cheese, salt and pepper.

4.  You're done!  Now enjoy :-)

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