We eat a lot of salads at our house since it’s an easy way to get healthy greens into our diet. I’m really loving this roasted beet and arugula salad lately, especially since both are growing in our garden right now.
If you’re afraid of beets, don’t be… when roasted they are sweet and tender and oh-so-good for you!
Easy-Peasy Roasted Beet and Arugula Salad
I know this recipe looks lengthy, but it really is simple (promise!). There are a few different components to assemble, but it comes together quickly while the beets are roasting in the oven. There are also a few different ways to roast the beets depending on your preference.
Tips for Prepping Beets
I’m all about saving steps, and it turns out you don’t have to peel beets before cooking. Just wash and scrub well before cooking. The beet will peel easily after roasting if you prefer not to eat the skin. Bonus: The peel helps contain the beets’ natural juices.
I’ve also found that when removing the beet tops it helps to not cut too far down, as the beet juice will leak out in the oven. It’s easier and less messy to just chop the top off after roasting.
Warning: Beet Stains
Once the beets are roasted they’ll need chopped. Beets will stain, so don’t do this over a favorite wooden cutting board or white countertop. They’ll also stain fingers, but gloves can be worn if desired.
Fun fact: Beets will also make your poop red if you eat enough!
How to Soak Pecans
Nuts contain phytic acid that can inhibit digestion and prevent the body from properly absorbing nutrients. There’s an easy work around though. Like grains, pecans can be soaked to reduce the phytic acid content.
- Soak 1 cup of pecans overnight in 2 cups of warm water and 1/2 tablespoon of salt.
- Rinse the nuts, then dehydrate them for 12-24 hours.
- If you don’t have a dehydrator, use an oven on the lowest heat setting (preferably 150 degrees) instead.
The Aluminum Foil Dilemma
Aluminum foil is handy, but it doesn’t come without health concerns. To help prevent aluminum from leaching into the beets while roasting, wrap in natural parchment paper then aluminum foil. The parchment helps provide a barrier against the aluminum, but still yields a nicely roasted beet.
If you want to skip the aluminum foil altogether, simply place the beets on the sheet pan and toss with oil before roasting. They won’t look as pretty but it still gets the job done.
Roasted Beet and Arugula Salad Recipe
What’s your favorite type of salad? Ever tried adding roasted beets to one? Share below!