I have struggled with arugula for some time. You could say we went through a 2-year rough patch after an unforeseen arugula salad malfunction. However, with the change of temperatures, I am suddenly becoming more akin to its subtle spicy heat, and entertained by its uniquely jagged leaves.
On a quest to please my husband, whose favorite green is arugula, I decided to give it a little go again, and thus, I relearned, yet again, how simple and satisfying salads can be.
Baby Arugula and Roasted Golden Beets
- 12 oz arugula greens
- 2 medium golden beets
- 1 small fennel bulb, shaved on a mandolin into thin slices
- 1 tbsp olive oil
- 1/2 lemon, juice of
- pinch of himalayan salt, and more to taste
- fresh ground pepper, to taste
To roast beets, preheat oven to 375 degrees. Cut off the “roots” or the individual beet tails, and arrange on a cookie tray. Bake for 45-60 minutes, or until each beet is firm, but can be easily pierced with a fork. Cook more beets at one time to store for later use during the week. Remove beets from oven and run until cool water, or allow them 10 minutes to cool. The skin should easily peel away. Cut each beet into 1/4 inch thick medallions.
Toss 12 oz of arugula greens with olive oil, lemon juice, and a pinch of salt. Plate greens, and top with fennel, beet slices, and freshly ground pepper to taste. Add baked mushrooms to make this salad into an entree. I added freshly shaved raw sheep manchego, for my family.
I sigh as I write this.
Oh the simplicity of simple.
Diary of a Nutritionist 