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.

Oranges and orange juice contain a potent phytonutrient called herperidin, which has been shown to lower blood pressure and total cholesterol in animal studies.

Arugula is a great source of vitamins C and A and rich in vitamin K, which is important for healthy blood and bones.  





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