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.
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.