I know! I know! Beets… But it’s time to re-think how delicious this veggie can be if served right!
This tasty salad recipe comes from my future daughter in-law. She always has the most wonderful recipes for vegetables–no doubt because her family owns
Weiser Family Farms. They are organic farmers and their certified organic specialty produce is found on the menus of some of the best restaurants in Los Angeles.
Lucky for us, their certified organic produce is also available at 18 different farmers markets in SoCal. Check their website for farmer market times and locations and also for lots of yummy healthy organic recipes.
I wasn’t a fan of beets until just a few years ago. This root vegetable is a good source of 
glycine betaine ( good for your blood), folates, vitamin A, carotenoids, flavonoids, anti-oxidants, as well as a host of B-complex vitamins and minerals. That’s one healthy vegetable!
Salad Ingredients
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4-5 small beets ( golden, candy-stripped, or regular)
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1 bag of baby arugula
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blue cheese
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optional: candied pecans or walnuts
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olive oil
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salt
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pepper
Dressing Ingredients
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lemon juice
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olive oil
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garlic salt
Directions
Place foil in a baking dish with beets. Lightly coat beets with olive oil, salt,and pepper. Wrap beets in foil to form a packet. Bake the beets at 350 degrees until fork tender (approx 40 minutes). I use my toaster oven. Let beets cool until warm. To remove skin, use a paper towel and simply rub off the skin- quick and easy! Slice beets and chill in refrigeration until ready to assemble salad.
Toss arugula, chilled beets, dressing, and blue cheese. Top with candied walnuts/pecans if desired.
Dressing: 2 parts lemon juice to 1 part olive oil. Season with garlic salt.
I could eat this salad every day! Thanks Steffy, for the great recipe.
See you at the farmer’s market!
