22 Mar Lets Drop Some Beets
I’m feeling a little funky today, hence the title of todays blog….
I’m halfway through yoga teacher training and I’m still debating if I will end up teaching in a studio or just doing my own thing, teaching private classes and incorporating health coaching into my private nutrition consulting… Of course, teaching in a studio means I’d have to audition and then the whole thing of failing in front of people kinda starts to freak me out a bit. I do know that Restorative and Yin yoga is definitely my jam (keeping with the whole musical theme) but I’d like to be able to teach some gentle flow too. I’m super excited to see where this takes me.
On to my beet recipe… It occurred to me the other day that I share a lot of entree recipes but not side dishes. And this is probably my favorite side. It’s so amazingly good. The arugula has a nice bite that is offset by the sweetness of the beets, the creaminess of the goat cheese and the balsamic ties it all together. This recipe can be doubled or even tripled easily to accommodate a crowd, and the beets can be roasted a few days in advanced. Bring to a neighborhood potluck for an elegant side salad that will dazzle! Enjoy!!
Beets, goat cheese and arugula salad with a creamy balsamic vinaigrette
Start by peeling and slicing the beets (I found these gorgeous golden beets, but red beets are good too, and even a combination would look beautiful). Placed sliced beets on a piece of aluminum foil large enough to form a packet. Drizzle with olive oil and season with salt and pepper. Close foil and pop in an oven preheated to 400 degrees. Check doneness after 40 min, by carefully opening the foil. Beets are done when a fork can easily pierce them.
While the beets are cooking, combine the mustard, the balsamic vinegar and the olive oil in a bowl and whisk to emulsify. (kitchen hack: the dijon mustard acts to add creaminess and holds the vinegar and oil together). set aside.
To plate: layer arugula, beets and goat cheese and drizzle with dressing.
Beet, goat cheese and arugula salad with creamy balsamic vinaigrette
Ingredients
4 Beets, peeled and sliced
1/2 Tablespoon olive oil
salt and pepper
4 cups baby arugula
2 ounces goat cheese
Dressing:
1 Tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup olive oil
Directions
Peel and slice beets, then lay out on a piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal foil and place in oven preheated to 400 degrees. Cook for 40-60 minutes (time will vary based on thickness of beets, carefully open the foil and check doneness by piercing with a fork. Beets are done when fork tender). Remove when tender and allow to cool to room temperature.
Meanwhile, combine all the dressing ingredients in a bowl and whisk to emulsify.
To plate: Divide one cup of arugula and .5 ounces of goat cheese between each beet slice, drizzle with vinaigrette.
Serves 4
Calories 235 * Fat 19g * Carbohydrates 13g (sugar 9g * fiber 3g) * Protein 5g
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