Recipes for Summer Sustenance: Roasted Golden Beet and Arugula Salad
Sara Madden, RDN
Summer starts tomorrow and what better way to kick off the season than a nutrient-packed, golden beet salad fresh from the garden. Roasted golden beets, paired with crisp green beans, pistachios, and creamy goat cheese over a bed of spicy arugula make for the perfect side dish. Not only is this salad delicious, but it is also a powerhouse in the nutrition department; loaded with vitamins, minerals, dietary fiber, healthy fats, and antioxidants, which can help reduce the risk of adverse health conditions, such as obesity, diabetes, heart disease, and certain cancers. This salad can also make a wonderful meal; you can simply add grilled chicken, shrimp, salmon, or steak. To save time, prepare the beets, green beans, and vinaigrette ahead of time!
- 4 medium roasted golden beets
- 2 cups of blanched green beans
- 6 cups of arugula
- 3 ounces of unsalted, roasted pistachios (remove shell)
- 3 ounces of goat cheese
Lemon Vinaigrette Dressing:
- ½ cup extra virgin olive oil (EVOO)
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 tsp Dijon mustard
- 2 garlic cloves (minced or pressed) optional
- Salt and pepper to taste
Instructions for salad:
- Preheat oven to 400 degrees.
- Trim beet greens, then rub beets with EVOO, salt, and pepper; wrap in foil.
- Roast at 400 degrees until fork tender.
- Let stand and cool enough to peel skins and cut beets into cubes.
- While beets are roasting, bring water to a boil and trim stems of green beans.
- Once water comes to a boil, drop in green beans until color of bean is vibrant green (approx. 2 min).
- Remove green beans from boiling water and submerge into prepared ice bath and set aside.
- Thoroughly wash arugula, dry, then place in large salad bowl.
- Add roasted beets, green beans, pistachios, and goat cheese; toss to combine.
- Add lemon vinaigrette to coat and season with salt and pepper.
Instructions for vinaigrette:
- Place all ingredients in Mason jar, seal it tight, and shake to combine.
- Leftover vinaigrette may be stored up to 10 days in refrigerator.