In honor of the giveaway for
Go Grain-free: Cooking for Ancestral and Healing Diets [CLOSED], this week’s recipe post will feature one of the class favorites.
Our Baby Step for this week focuses on fat, and olive oil is definitely my favorite. It may be the influence of my Italian in-laws, but there is always an abundance of it at my house.
Enjoy this recipe that teams up liver-cleansing beets, heart-healthy olive oil, and nutrient-dense arugula!
The deep, rich earthy flavors of roasted beets and the spicy bite of fresh arugula pair with the complex sweetness of balsamic vinegar in this salad that heralds in the coming autumn.
- 3 large beets (1.5 pounds) (you can use golden beets)
- 2 bunches baby arugula leaves (washed)
- 1 leek
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- Sea salt to taste
- ½ cup crispy pecans [optional]
- Cut the beets in half and place face down in the roasting pan with a little
- Roast at 400 degrees F for about 1 hour or until a knife goes through easily
- Remove and cool
- Peel and chop into chunks about ½ to 1”.
- Sautee the arugula until it is just softened and remove from pan
- In a bowl toss together the cooked arugula and the cooked beets with the
- pecans, reserving some for garnish
- Add the olive oil and balsamic vinegar and salt and toss