Roasted Beet Salad with Arugula

This Roasted Beet Salad with Arugula is a great way to eat beets. The peppery green taste of arugula offsets the concentrated sweetness of the beets to perfection, while the nuts add protein. An added plus is that arugula is a member of the cruciferous family of super veggies. Not only is it delicious, it’s also very good for you. I like to use small Italian or wild arugula, if I can find it, for its bright, spicy taste. If your beets come with leaves, don’ throw them away, keep them to use like spinach or shred them and add them to the salad. For extra protein, try crumbling some goat or feta cheese over the salad before serving.
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[@painterpainting7056]

Excellent, Thank you Chef

[@williamlyon5535]

THE VIDIO IS DIFFERENT THAN THE RECIPE: VIDIO, YOU USED 2 BEETS AND ADDED THE HOT NUTS INTO DRESSING MIX. RECIPE, YOU CALL FOR 6 BEETS AND PUT NUTS IN AFTER ARGULA. "VERY CONFUSED"