Recipes

Salads

Beet, Walnut, and Blue Cheese over Arugula Salad

Beets are in season all summer through late fall. Beets have an earthy flavor but are incredibly sweet when roasted. Using a mix of red, golden, or chiogga (striped) beets is visually appealing, though sticking with traditional red beets is just as tasty. The beets can be roasted ahead of time and kept in the refrigerator for up to three days. Be sure to use a good quality balsamic vinegar to enhance the depth of flavor in the dish.

Key Nutrients: Vitamin K, omega-3 fatty acids, vitamin A, copper, folate, manganese, vitamin C, potassium

Prep Time
15 minutes
Cook Time
60 minutes
Yield
6 servings

Ingredients

  • 6 medium beets, washed and peeled
  • 4 cups of baby arugula, loosely packed and washed
  • ½ cup of walnuts, toasted and coarsely chopped
  • 2 ounces of organic blue cheese, crumbled

  •  

  • Dressing
  • ¼ cup balsamic vinegar
  • ½ cup of extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Sea salt and pepper, to taste

Directions

  • Preheat the oven to 400˚F. Wrap beets in foil, enclosing completely. Roast for 50 to 60 minutes or until beets are tender when pierced with a sharp knife. Unwrap beets and let cool for ten minutes. When cool enough to handle, peel beets with a paring knife or vegetable peeler.
  • Meanwhile, whisk together balsamic vinegar, olive oil, mustard, salt, and pepper.
  • Cut beets into one-inch chunks and place in a medium bowl. Toss with 3 tablespoons of dressing, just enough to coat. Spread out arugula on a platter, and arrange the beets, nuts, and cheese on top. Drizzle with remaining dressing if desired.

Nutrition Facts (per serving)

  • Calories
    293
  • Total fat
    27g
  • Saturated
    5g
  • Trans fat
    0g
  • Polyunsaturated fat
    7g
  • Monounsaturated fat
    15g
  • Cholesterol
    7mg
  • Sodium
    189mg
  • Total Carbohydrate
    9g
  • Dietary fiber
    2g
  • Sugar
    6g
  • Protein
    5g
  • Calcium
    93mg
  • Iron
    1mg
  • Potassium
    282mg