Monday, April 18, 2016

Beets & Arugula with Walnuts, Chèvre & Chickpeas

Packed with health-boosting nutrients that promote good health, beets are also low in fat, sodium and calories. Added to a summer salad or served over a bed of homemade hummus and a dollop of Greek yogurt, these jewel-toned wonders are as healthy as they are beautiful and delicious. Roasting beets intensifies their natural sweetness, and become the perfect foil with peppery arugula. Topped with plump walnuts, a rich source of omega-3 fatty acids, chickpeas and creamy goat cheese, this salad is a nutritional powerhouse that can be a meal on its own.

Roasted Beet & Arugula Salad with Walnuts, Chèvre and Chickpeas
Serves 2

1 red beet
2 cups of arugula
1/4 cups shelled walnuts
1/4 cups cooked chickpeas
2 tbsp crumbled goat cheese
olive oil, for garnish
Maldon salt

Preheat the oven to 475°F. Wrap the beet in aluminum foil and bake for at least an hour, or until a knife passes easily through the centre. Allow to cool, then using plastic gloves, peel the skin off. Cut the beet into small wedges and set aside. To serve, lay the arugula on a large decorative platter and arrange the sliced beet overtop and garnish with walnuts, walnuts and crumbled goat cheese. Drizzle with a little olive oil before serving and a sprinkle of Maldon sea salt.

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