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Roasted Beet and Arugula Salad: A Recipe from Go Grain-Free

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!

Roasted Beet and Arugula Salad

Prep Time: 10 minutes

Cook Time: 1 hour

Roasted Beet and Arugula Salad

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.

Ingredients

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]

Instructions

Cut the beets in half and place face down in the roasting pan with a little
water
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

https://healingredefined.org/roasted-beet-and-arugula-salad-a-recipe-from-go-grain-free/

Disclaimer

Welcome! I'm Jennifer, the owner & founder of Healing Redefined Holistic Wellness Center, holistic practitioner, and head nutrition nerd here at Healing Redefined.

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Roasted Beet and Arugula Salad: A Recipe from Go Grain-Free

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