I simply love the sweet earthy flavor of beets. You can grate them into slaw, roast them with other veggies around chicken, or puree them into dips. Of course, tossing them into salads is super-easy and tasty too. Take this Beet Arugula Salad recipe. With only 5 ingredients, it turns out so yummy! And our shortcuts speed it to the table in minutes.
We start with bottled dressing but give it a zingy upgrade with lime zest and juice. To keep things simple, we use canned beets. Prefer making your own? Simply wrap beets in foil and roast at 400°F for about an hour. For extra flavor, toss beets with our citrusy dressing up to 2 hours ahead and refrigerate. We pair the veggie with peppery arugula for the perfect bite. Blue cheese is classic paired with beets. You can also try herbed goat cheese or feta. Either would also be delicious. Give it a go, then let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- 1 lime
- ½ cup light oil & vinegar dressing
- 1 (14.5 oz.) can sliced beets, drained
- 1 (5 oz.) cont. baby arugula
- ½ cup crumbled blue cheese
Instructions
PrintGrate 1/2 tsp. zest and squeeze 1 1/2 Tbs. juice from lime into large bowl; stir in salad dressing until blended. Add sliced beets to bowl and toss until coated. Arrange arugula on plates; top with beets and remaining dressing in bowl. Sprinkle with cheese. Garnish as desired.
Nutrition
- Calories: 94
- Total Fat: 6 gram
- Saturated Fat: 2 gram
- Protein: 3 gram
- Carbohydrates: 6 gram
- Fiber: 1 gram
- Cholesterol: 8 mg
- Sugar: 5 gram
- Sodium: 488 mg
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
