For years I have been trying to grow beets in my garden with little success. They are a cool weather crop so I will be once again trying to put in some seeds to see what I can manage to grow. For now, my beets will have to come from the grocery store but I can usually find them US grown which I prefer. Beets are really high in antioxidants and this recipe comes from a cookbook that I just reviewed called The Tastes of Ayurveda (my review). If you aren’t familiar with Ayurveda, basically each person has certain aspects of your inner being that can sometimes be out of sync. Certain foods help keep them in balance. Check out the book for more info if you are interested! This beet recipe is very simple and you can make the dressing ahead of time. You can also cook the beet cubes ahead of time as well and chill. Then if you have company you just toss it all together at the last minute. The beet recipe originally did not have arugula but I had some and thought it would be a good way to serve it. Overall, this was very tasty and extremely healthy beet recipe! Now, if I could just figure out how to grow the darn things myself!
A couple of notes: This makes a lot of dressing, you can probably cut it in half depending on your preferences. Also, the cookbook says serves 4 but I would say that would be a main dish serving. Serves 6 easily as a salad side course.
Beet Recipe: Beet and Goat Cheese Salad
- 4 cups (1 pound) cooked and cubed beets
- ¾ cups crumbled soft goat cheese
- 2 TBSP apple cider vinegar
- 2 TBSP lime juice
- 1 TBSP Dijon mustard
- ½ cup walnut oil
- ¼ tsp salt
- ¼ tsp pepper
- 4 cups arugula
- In a small bowl, combine the apple cider vinegar, lime juice, mustard, walnut oil, salt and pepper. Whisk until well blended
- Assemble the salad: Place arugula on a salad plate. Top with cooked beets, sprinkle with goat cheese and drizzle with dressing.
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