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.
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Beet Recipe: Beet and Goat Cheese Salad
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Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.