Beetroot Arugula Salad

Ingredients (serves 1)

Salad

• Baked beetroot, 2 medium cubed

• Avocado oil, 1 tsp for baking

• Baby arugula, 1 ½ cup

• Baby spinach, 1/2 cup

• Fresh mint, 1 tbsp chopped

• Walnuts, ½ cup halved

• Parmesan cheese, 0.25 oz shaved

Dressing

• Extra virgin olive oil, 1 tbsp

• Balsamic vinegar, ⅓ tbsp

• Dijon mustard, 1 tsp

• Salt and pepper to taste

Method

Warm up the oven to 420℉.

1. While the oven is warming up, peel and cut the beets to about 1 inch cubes.

2. Add the olive oil, salt, and pepper to the cut beets and make sure they are all thoroughly coated.

3. Cover a baking sheet with a parchment paper, transfer the beets, cover, and make a pouch with another parchment paper on top.

4. Place the baking sheet to the middle rack of the oven.

5. Bake the beets for about 45 minutes or until they are soft to the fork.

6. In a medium bowl mix in the arugula, spinach, chopped mint, walnuts, and the baked beetroots.

7. Pour in the dressing, and mix thoroughly.

8. Transfer to the serving bowl.

9. Add the shaved parmesan. 

10. Serve.

Happy Cooking!

I love having salad for lunch almost everyday. It is a simple and quick way of healthy eating. During the cold seasons, I usually bake some root vegetables, such as sweet potato, parsnips, turnips, and beetroots on the weekend and use them throughout the week. Then I make different types of salads with different greens, different canned legumes (or also cook them on the weekend), canned fish (Sardines, Oysters, Salmon, Herring)/roasted chicken, different nuts, and root vegetables.

This sweet, salty, and sour beetroot salad leaves you with great satisfaction!