Spa Meals: Sweet Roast Beet Salad
Tender and delicious
Posted March 25th, 2013 by noelle |
Sweet beets are a favorite here in New York this time of year. They are cleansing and vitality superstars. And while beets are certainly delicious when boiled, they are even better when roasted. The beet flavor and sweetness is concentrated during roasting. One of my favorite beet salads is served on top of a nutty walnut purée and then finished with a spicy arugula.
Sweet Roast Beet Salad
If you’re pinched for time, simply steam the beets. They’ll steam beautifully in ~30 minutes.
Serving Size: 2 (~400 calories per serving)
1 small bunch baby beets*
2 – 3 tablespoons olive oil
2 tablespoons orange juice
1/2 cup walnuts
1 sprig fresh thyme
2 cups arugula
1/4 teaspoon crunchy sea salt and pepper, to taste
(* Buy organic, if possible. Learn more here.)
Learn more about the better-for-you ingredients in this recipe:
- Beets – Beets are a great source of fiber (nature’s perfect scrub brush to help with your body’s housecleaning, healing and repair work). They are also rich in folate – which helps your body develop red blood cells. Your red blood cells are cleansing and vitality superstars – constantly traveling through your body delivering oxygen and removing waste and crud from your cells. Learn more here.
Pre-heat the oven to 425F degrees.
Trim the top green portion of the beets. Place beets into a piece of foil with a drizzle of olive oil, a sprig of fresh thyme and a pinch of crunchy sea salt and pepper. Fold the foil tighly around the beets and roast in the oven for an hour to an hour and a half until tender. Remove from the oven, and allow to cool slightly. Using a knife and fork, gently remove the skin.
Meanwhile, place walnuts, two tablespoons olive oil and orange juice into a food processor. Blend until creamy. Add additional orange juice to thin if desired. Season with crunchy sea salt and pepper. (I find the crunchy sea salt makes a big difference.)
Divide walnut purée between two plates, set beets on top. Top with arugula and a drizzle of olive oil. Enjoy!
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