Arugula Beet Salad Kit   if ingredient is highlighted in Red - it is included in the kit

This arugula beet salad with pecans or walnuts is sweet, crunchy, and great for spring and summer. I highly suggest wearing an apron when cutting the beets.

Prep Time:  10 mins

Cook Time:  40 mins

Total Time:  50 mins

Servings:  4

Ingredients

• 3 large beets, peeled and cut into cubes

• 2 tablespoons olive oil, divided

• ½ teaspoon coarse salt, divided

• ¼ teaspoon ground black pepper, divided

• 1 bunch arugula, torn

• ⅓ cup walnuts or pecans ( Buena Vida is adding Walnuts to the kit )

• ¼ cup balsamic vinegar

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.

3. Roast in the preheated oven until beets are tender, about 40 minutes.

4. Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

Nutrition Facts

 Calories231

Total Fat 14g 

Saturated Fat 2g 

Sodium 406mg 

Total Carbohydrate 24g 

Dietary Fiber 7g 

Total Sugars 16g 

Protein 6g 

Vitamin C 19mg 

Calcium 145mg 

Iron 3mg 

Potassium 893mg

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Summer Beet Salad with Simple Citrus Dressing

• Total Time: 1 hour 15 minutes

• Yield: 4 people 1x

This Summer Beet Salad with Simple Citrus Dressing makes a delicious side for all your favourite entrees. Great for barbecues and potlucks!

INGREDIENTS

• 4 medium beets

• olive oil (for roasting)

• 1/4 cup walnuts (finely chopped)

• 1/4 cup goat cheese (crumbled)

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar

• 1 tablespoon orange juice

• 1/2 teaspoon sugar

• 1/4 teaspoon salt

• fresh dill (roughly chopped)​​

1. Roast the beets. Preheat your oven to 400°F. Remove the stems and with the peel still on, drizzle each beet with olive oil and wrap in tinfoil. Place the wrapped beets on a baking sheet or in an oven-safe dish. Bake for 45-60 minutes, depending on the size of your beets. A knife should easily pierce through the center of the beet when fully cooked. When finished in the oven, unwrap the beets to cool.

2. Make the dressing: while the beets are roasting, combine the olive oil, orange juice, apple cider vinegar, sugar and salt in a small jar. Shake to combine. Set aside.

3. Peel & chop the beets: when the beets are cool to the touch, remove the peels using your fingers. They skins should easily slide off. (Note: use a paper towel or gloves to avoid red-stained hands!) Chop the beets into bite-sized pieces and place into a medium-sized mixing bowl.

4. Put it all together: to the beets, add the dressing and half of the chopped walnuts. Gently stir to combine. Carefully spoon the dressed beets onto your serving dish. Top with the rest of the walnuts, goat cheese and fresh dill. Enjoy!

NOTES

Avoid mixing the goat cheese into the salad to keep it bright white! If you’re making this salad to eat at a later time, don’t add the goat cheese until right before serving.

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Balsamic Roasted Beet Salad

• 8 medium-size beets, tops removed and scrubbed

• 1/2 cup balsamic vinegar

• 1/2 cup good olive oil

• 2 teaspoons Dijon mustard, such as Grey Poupon

• Kosher salt and freshly ground black pepper

• 4 ounces baby arugula

• 1/3 cup roasted, salted Marcona almonds, toasted

• 4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

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