So I am trying to eat healthy this week. I cut myself some slack the past couple of weeks with all the moving madness and pretty much allowed myself to eat whatever was in arms reach. Can we say deep dish cheese stuffed pizza? (Amazing) I took full advantage of my hall pass and now I need to reign it in a little. We have also been exploring our new Oakland neighborhood (which we LOVE) and the best way to learn about a neighborhood is to explore it through its food scene. One of the places we went to was Juhu Beach Club on Saturday and it was out of this world. You need to come to Oakland just to eat there. It is this amazing Indian inspired restaurant that was so delicious that we both left so full we could barely walk home. So I am going to eat really healthy for the next couple of days and try and balance it out. This is one of the ways I am going to do it – by eating this roasted beet salad with arugula and toasted walnuts. It is so freaking delicious, I promise you will forget that it is good for you and maybe, just maybe, that it has beets in it.
I feel like beets get a bad rap. I am not sure why because they really are quite delicious. They are kind of like brussel sprouts – everyone thinks they hate them until they actually eat them when they are cooked properly and then fall in love with them. Beets are the same for me. I prefer them roasted because it brings out the sweetness and makes it easy to peel off the skin.They come in the most beautiful shades as well. These are just basic red beets but there are golden beets and rainbow beets that are just stunning.
Beets and all of their earthiness go well with a bunch of different ingredients. You can eat them raw, roast them like I did and pair it with some walnuts. Maybe add some goat cheese. You can also use them to naturally dye food red.
This salad combines beets, spicy arugula topped with toasted walnuts and a dressing made of out walnut oil (my favorite) lemon and honey. Simple. Delicious. Healthy.
- 3 beets
- handful of arugula
- handful of toasted walnuts
- 1/4 cup walnut oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt (or more to taste)
Pre-heat oven to 425F.
Wash beets and place in a shallow baking dish. Fill the dish with about 2" water and cover tightly with foil. Roast beets for about 45 minutes or until a knife can easily pierce it.
While the beets are roasting make the dressing by combining the walnut oil, white wine vinegar, honey and salt together.
Once the beets are roasted, remove from oven and let cool. When they are cool enough to handle, peel the skin and slice the beets into bite size pieces.
Toss the beets with arugula and the dressing then top the salad with toasted walnuts.