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Heart Healthy Beet & Arugula Salad

Enjoy this amazingly delicious and health promoting salad as satisfying lunch or light dinner or as a start to a special meal!
Servings: 2 MAIN COURSE SERVINGS OR 4 SIDE SALADS
Calories: 220kcal

Ingredients

  • 2-3 cups Arugula (or mixed greens if you prefer) (or 5 oz.)
  • 1 bunch (2-3) roasted beets (Heat oven to 400. Cut off leafy tops, scrub beats & wrap in foil. Place in oven on a baking sheet to catch juices. Roast 40-50 min or until tender when pricked with a fork. Let cool then peel off the skins and dice. I roast a bunch at a time and then keep them for salads and smoothes all week)
  • 1 Avocado, diced (Cut in half, remove pit, slice through the avocado in hatch marks/squares in the peel and then use a spoon to scoop it out)
  • 1 roll Goat cheese
  • 1/2 c Pecans, finely chopped
  • Extra virgin olive oil

Balsamic Reduction

  • 1 c Balsamic vinegar
  • 2 T honey or coconut sugar

Instructions

  • Divide arugula between 2 plates for a main course or 4 plates for a starter or side salad portion.
  • Cut avocados in half around the pit, remove the pit and slice through the flesh of the avocado with a sharp knif. Use a spoon to scoop the slices out and divide evenly between the salads.
  • Slice or dice 2 beets and divide them between the salads. Add pecans and crumbled goat cheese, if using. Optionally, slice a log of soft goat cheese into 1/2 in thick slices and roll each slice in finely chopped pecans, pressing to get the pecans to adhere to the cheese. Place one slice of cheese on each salad.
  • Top your arugula or salad greens with the beets, avocado, and goat cheese rounds. Add more pecans if you like.
  • To make the balsamic reduction, pour the balsamic vinegar to a small saucepan and add the honey or coconut sugar. Bring to a gentle boil and simmer for 10-15 minutes until the balsamic is reduced by 1/3 to 1/2. The reduction will thicken a bit as it cools.
  • Drizzle each salad with extra virgin olive oil and the balsamic reduction and enjoy!
  • Enjoy!
    This makes one large main course serving or 2 side salads. Of course, adjust quantities to your taste.