Category: Nutrition

Roasted Beet & Arugula Salad

Roasted Beet & Arugula Salad

 

Postponed that romantic Valentine’s Day dinner for tonight? Want to impress your significant other by preparing a healthy and delicious meal?

Attune Health nutritionist and research associate Natalie Fortune has the solution with this decadent roasted beet and arugula salad. “Beets are a superfood! They’re packed with antioxidants and rich in phytonutrients that help with reducing the risk of cancer, and protecting the heart and brain,” explains Natalie.

Try this salad out – your body and your taste buds will thank you!

 

Ingredients:

SALAD INGREDIENTS:

  • 1 Beet
  • 1 Teaspoon Avocado Oil
  • 1/2 Teaspoon Sea Salt
  • 1 Orange
  • 2 Tablespoons Pistachios
  • 2 Cups Fresh Arugula
  • 2 Tablespoons Fresh Mint

VINAIGRETTE INGREDIENTS:

  • Juice of 1 Orange
  • 2 Tablespoons Olive Oil
  • 1 Clove Minced Garlic
  • Season with Salt & Pepper

 

Recipe:
  1. Preheat the oven to 425 degrees.
  2. Peel and slice the beet into 1/2 inch cubes, then lay them out on a baking sheet into a single layer. Drizzle with avocado oil and sea salt, toss to coat evenly. Roast in the oven for about 30 minutes or until the beets are tender. Take them out of the oven and allow to come to room temperature.
  3. While the beets are cooking, you can prepare the vinaigrette and the rest of the ingredients:
    • Peel and chop the pistachios.
    • Peel and cut the oranges into segments.
    • Chiffonade the fresh mint – stack the mint leaves on top of one another, then roll the stacked herbs vertically and cut lengthwise to create long, thin ribbons.
    • For the vinaigrette, in a bowl squeeze the orange juice and whisk in the olive oil, minced garlic, and salt and pepper.
  4. When the beets have cooled, you can put the salad together. Place the arugula on a plate and drizzle with two teaspoons of the vinaigrette. Arrange the pistachios, oranges, beets, and mint on the arugula.
  5. Enjoy!