Meatless Monday Recipe: Roasted Red Beets and Arugula Salad with Citrus Dressing
Roasted Red Beets and Arugula Salad with Citrus Dressing
1 bunch of beets, greens removed and saved
1 bunch of arugula, rinsed
1 orange, peeled and halved lengthwise
2 tablespoons of lemon juice
2 tablespoons of extra virgin olive oil
sea salt and pepper to taste
Preheat oven to 400 degrees. Place beets in a roasting pan or baking dish. Drizzle 1 tablespoon of extra virgin olive oil on beets. Sprinkle sea salt. Roast the beets in the oven for 30 - 40 minutes or until they are tender when pierced with a knife. Let the beets cool until you can handle them. The beets should peel easily but you can use a knife, too.
Slice the beets mix with the arugula.
Section orange slices and arrange on the salad.
Add dressing and enjoy.
Citrus Dressing
Juice the other half of orange.
Add 2 tablespoons of fresh lemon juice.
Add 1 tablespoon of extra virgin olive oil.
Sea salt and pepper to taste.
Functional Nutrition
Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
Arugula is a great source of vitamins C and A and rich in vitamin K, which is important for healthy blood and bones.