There is something about beets that just gets me excited!  Anytime I can get my hands on Golden beets I take advantage.  It is all about color and the combination of the bright red and golden yellow over a bed of arugula is beautiful!  Beets are wonderful for you.  They are high in magnesium, potassium, fiber and Vitamins A, B and C.  Also contain a nice amount of iron and folate.  Roasting beets is easy and makes an excellent addition to a salad, smoothie, or even great as hummus.   Even better, you can enjoy the beet greens too, so don’t get rid of those!  Mix into a salad with other greens or you can cook them with your favorite beans for a take on greens and beans!  I hope you enjoy this one.  It is one of my favorites.

Ingredients:

1 Red Beet

1 Golden Beet

3 cups arugula

2 tsp fresh chopped dill

1/4 cup chopped pistachios

2 tsp balsamic vinegar (I use fig balsamic)

1 oz goat cheese, crumbled (optional)

Heat oven to 350 degrees F.

Remove beet greens but reserve for another use.  Scrub well.  Do not remove skin.

Fill a medium glass baking pan with about 2 inches of water.  Add beets and cover with foil.  Bake for 1 hr.

Remove from oven and using hands, peel off skins (they should come off fairly easy. If not, bake a little longer).  Let cool.

To prepare salad, set bed of arugula on a plate.  Top with dill.  Slice beets and top over arugula.  Add pistachios and cheese if using.  Drizzle balsamic evenly and serve.

Bon appetit!