Sautéed Beet and Arugula Salad

Sauteed Beet and Arugula Salad

If you’re looking for an easy salad as a side dish or even an entrée that’s super tasty and healthy, then give this beet and arugula salad a try! We’ve always got this one going in our house. It’s a crowd pleaser.

Why eat this?

  • Beets are rich in vitamin C, which helps boost your immune system. These deep red root veggies are also excellent sources of fiber and can improve your digestion.
  • Arugula brings on the vitamins! A, K, C and B9. Vitamins are necessary for our bodies’ growth and function; we cannot make them within our bodies, so it’s important we obtain them through food. We are what we eat!
  • Balsamic vinegar is tasty and has antioxidants. It’s also a low-calorie pick compared to other salad dressings. A little bit goes a long way, too.

Ingredients:

  • 3 medium fresh beets peeled and chopped into ½ inch cubes
  • 12 oz. arugula
  • 2 medium shallots sliced thinly
  • 1 avocado sliced for garnish
  • cherry tomatoes sliced in 1/2
  • goat cheese
  • 1 tbsp. extra virgin olive oil
  • balsamic vinegar and olive oil to taste

Directions:

  1. In a large skillet, add 1 tbsp. of EVOO, shallots and beets. Sauté over medium to high heat until
    tender, about 15 minutes. Place in metal mixing bowl and cool in freezer for 10 minutes.
  2. In a large separate bowl, toss together the arugula, cherry tomatoes and goat cheese.
  3. Combine all ingredients. Serve with 2 or 3 slices of avocado as a garnish and dress with vinegar and oil to taste.
  4. Optional: add chopped walnuts

Notes:

  • Suggested protein paring: grilled salmon
  • Sautéing makes preparation quicker than roasting but the beets will be a little crunchy (yum).
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