A warm beet salad is the perfect salad for winter. It offers a lighter alternative to the heavy, starchy foods that are seasonal during January. The beets offer a great source of fiber, folate, and immune-boosting Vitamin C. Combined with the omega-3 fatty acids found in walnuts, and calcium found in goat cheese, this dish makes for a complete meal, or a healthy side dish.
Serving Size: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Vegetarian and Gluten Free INGREDIENTS
4 organic beets, peeled and sliced
4 cups of arugula
¾ cup of whole walnuts
3-4 tbsp of goat cheese (optional)
2 tbsp olive oil
1 tbsp balsamic vinaigrette
Salt and pepper to taste
Align SolSource with the sun and heat olive oil in a medium sized pan or skillet. Add sliced beets to the pan. Season with salt and pepper. Stir generously, coating the beets in olive oil. Cook for 30 minutes (stirring occasionally), until the beets are soft and lightly roasted. Add walnuts and balsamic vinaigrette to the pan, and stir Cook for 5 minutes to lightly toast the walnuts. Add the arugula and mix in, warming with the sun’s energy for 1-2 minutes (arugula should be warmed and not wilted). Remove from heat and serve immediately. Option to add goat cheese on top.