LEARN :: FUEL :: PERFORM
The best ways to enjoy beets are pickled (the best were my mother-in-law’s) or in a salad! Beets are packed with fibre, folate, potassium, vitamin A and antioxidants!
- 6 beets (purple and/or gold)
- 6 cups arugula
- 1/2 cup goat cheese crumbled
- 1/2 cup pecans
- 1/4 cup balsamic vinaigrette
Preheat the oven to 400˚F. Line the bottom of a medium baking sheet with foil. Wrap each beat tightly in foil and place on a baking sheet. Bake for 1 hour or until the largest beet is easily pierced. Cool beets and peel the skin with disposable gloves. Slice into wedges.
In a large mixing bowl, combine arugula, beets, goat cheese, pecans and vinaigrette. Toss and serve.
If you are not serving right away, wait until serving to add the vinaigrette.
Pecans: if you prefer toasted pecans, you can simply toast them in a skillet until golden