Baby Arugula, Roasted Red Beets and Blue Cheese Salad
My favorite leafy green is baby arugula, which is rich in vitamin C and potassium and is also considered an aphrodisiac In this recipe, the strong peppery taste of arugula is balanced out with a sweet balsamic vinaigrette. Enjoy!
4 medium beets (about 1 pound without greens)
a couple bunches of organic baby arugula
blue cheese (as much as you want, I’m a real cheese lover so I tend to go overboard)
a handful of nuts of your choice (walnuts, pecans, etc) optional
1 tablespoon honey
1 tablespoon dijon mustard
salt and pepper
Adjust an oven rack to the middle position and heat the oven to 400 degrees fahrenheit. Trim the stems off the beets. Wash the beets and wrap in aluminum foil. Place the wrapped beets on a shallow roasting pan or baking sheet. Roast until a skewer inserted in a beet comes out easily, about 45 minutes to 1 hour.
Remove beets from the oven and carefully open the foil packet, making sure to keep your hands and face away from the steam). When the beets are cool enough to handle, carefully peel the skin from the beets. Slice the beets 1/4 inch thick and place in a bowl.
Whisk together the balsamic vinegar, honey and mustard. Slowly stream in the olive oil. I usually mix one part vinegar to 2 to 3 parts olive oil.
Place sliced beets on a plate, top with baby arugula and blue cheese and drizzle the dressing on top.
This recipe serves 4.