Arugula, Beet & Feta Salad

Beet is my other favourite root vegetable, and you know I love root veggies as much for the taste as for their healthy value. Beetroot can improve athletic performance, lower blood pressure, but in my case I want to increase my blood flow, build red blood cells and get some iron and other minerals.
Beets are not that popular maybe because they have a ‘hidden’ taste but with the right ‘company’ such as spices, marinade, dressing – they make very very tasty meals.

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SERVES: 4

INGREDIENTS:

Arugula salad package of 100g, washed
1/2 kg small beets
1 red onion
Grape Tomatoes 100g (optional)
Feta cheese 150g
Sunflower or pumpkin seeds – 4 tbsp
Lemon – 2 tbsp
Olive – 2 tsbp

DRESSING:

1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp mustard

RECIPE:

1. Bake beets (not peeled) in a caserole dish for 60 minutes at 180 C (350F). Cool them and peel, then cut in 0.5cm slices.
Ulternatively, you can steem them, peeled and sliced for 60 minutes. Cool them.
2. Place cool beets in  a bowl, sprinkle with olive, lemon and salt. Cover and refrigerate
3. In a small bowl, combine dressing, mix until well blended
4. Roast seeds on the frying pan or in oven (I prefer pumpkin but sunflower are also good)
5. Place arugula on a plate (this portion makes 4 plates, so use 1/4 of your arugula portion for each), beets, crumble feta cheese, red onion thin slices, tomatoes if you like
6. Sprinkle salad with seeds and dressing

PAIR WITH: 

Bread, baguette, pita

Below the tomatoes are replaced with avocado:

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