Category: Greens, Summer | Difficulty: Easy
4 medium beets
1/2 cup water
1 pound bunch arugula or spinach, stemmed, washed and spun dry
1/4 cup lemon juice
1/4 cup olive oil or unrefined walnut oil
1/2 small red onion, peeled and and sliced paper thin
4 tablespoons toasted walnuts, broken into pieces
Sea salt and freshly ground black pepper to taste<p>optional: blue, gorganzola, or goat cheese to sprinkle on top
1. Preheat oven to 425
2. scrub beets and place them in a baking dish with 1/2 cup water. Cover
tightly with foil or lid and bake for 1 hour. When beets are cool enough to
handle, peel them under cold running water with fingers, set beets aside to
cool.
3. Divide salad leaves into equal portions and place in salad bowls.
4. In a bowl, whisk together lemon juice and oil
4. cut beets into wedges; divide into equal portions along with onions and
walnuts.
5. spoon beats and onions on top of arugula. Drizzle with lemon juice/oil
mixture. season to taste with salt and pepper