arugula-beet salad

This salad is made with roasted beets, arugula, sweet citrus, and feta. Beets have been a longtime favorite root veggie of mine. I eat them raw, juice them, roast them, boil, steam, and salt crust them. Recently I stumbled across some fermented beet slices, which I’ve been loving, too.  They have so many health benefits, which is why I love adding them into my diet whenever I can. They’re known to help the liver clean the blood and lower blood pressure, they’re high in folate, iron, and vitamin C, and they’re great for heart health and staying regular.


6 red beets, roasted and sliced

2 cups arugula

½ cup feta cheese

2 of your favorite citrus – orange, tangerine, etc, sliced, without skin or seeds

juice of 1 orange

juice of 1 lemon

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

a pinch crushed red pepper

12 radish, washed and sliced thin

a few leaves fresh mint

In a bowl, mix the beets with the olive oil, salt, pepper, lemon and orange juices.  Add the orange slices and radish in and toss lightly.  Add in the arugala and mint leaves and then top with feta.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s