The first time I tried arugula I was intrigued by its rich peppery taste. I've been experimenting quite a bit with it and it is now one of my preferred salad greens. This Spring I was quite successful growing it at home and was able to harvest it multiple times for my green shakes and salads. Arugula is rich in vitamin C and potassium and some consider it an aphrodisiac (in case you need another reason to eat it).
This week I prepare a Roasted Beet/Arugula salad with Strawberry Balsamic Vinaigrette. Here is what you need:
Ingredients
4 to 6 cups of arugula trimmed
3 to 4 beets, peeled and chopped
1/2 red onion sliced thinly
1TB extra virgin olive oil
Juice of 1 lemon
3TB balsamic vinegar
2 to 3 strawberries
salt and pepper
2 cloves of garlic
1tsp dry thyme
3 to 4oz goat cheese (optional)
Directions
1. Preheat oven to 425 degrees
2. Place beets in a large bowl and season with olive oil and salt and pepper. Bake for 30 minutes or until just tender (do not overcook)
3. White the beets roast, add juice of lemon to onion and let marinade. Drain.
4. In a food processor place garlic, balsamic vinegar, strawberries, thyme and pulse until well blended.
5. On a large platter arrange arugula, top with beets, onions, goat cheese and dressing and mix.
6 Serve immediately. Enjoy!
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