Beets are back in a big way and the beet and goat cheese salad has been delighting foodies nationwide. This root vegetable has long been hailed since herbal medicine as a potent antioxidant. It is also known for its incredible sweetness and its juices are extracted to create natural sugar substitutes, which makes it just about the one of the best whole foods for those with sugar cravings. This time of year is perfect to turn on the oven before it gets too hot, and roast beets to intensify its natural sugars. Coupled with goat cheese, a heavenly lactose-free alternative for those that typically struggle with dairy, this salad is truly a seasonal delight. Enjoy!
4 medium beets, thoroughly washed and rough ends removed
at either end
2 cups of arugula
8 1-tbsp sized chunks of goat cheese, carefully spooned into balls
2 tbsp. olive oil
1 tbsp. pistachio, crushed
fresh lemon juice from 1/2 lemon
1) Preheat oven to 385. Tightly wrapped in two layers of foil, roast beets in oven for 90 minutes. Immediately cool in refrigerator for 30 minutes.
2) Remove cooled beats from foil and carefully use your knife to slit an opening in the skin. Peel off gently. Cut into medium sized chunks.
3) In a medium bowl, mix lemon juice and olive oil. Toss arugula in dressing, and plate it evenly on two flat dishes.
4) Carefully top arugula with layer of beets and decoratively arrange goat cheese. Dust with crushed pistachios and serve immediately.