Beet Arugula Salad with Superfood Seeds

by Caroline Gauthier

Farmers’ markets are abundant with fresh produce right now. Harvest season is easily my favourite time to cook, but most of all, to eat!!! This beet recipe works equally well as a main or a side dish.

The salad dressing in this recipe is my go-to secret weapon - so you get two recipes for one!

Beet Arugula Salad with Superfood Seeds

Ingredients

For the beets

• 1 tbsp olive oil

• 3-5 beets, depending on size (any color or an assortment of colours)

• Herbamare salt and fresh ground pepper to taste

For the salad

• 2 cups fresh arugula

• 1/4 cup feta cheese

• 2 tbsp Superfood super seeds by Planet Hemp (found in most health food stores and Costco) or roasted pumpkin seeds

  BEST DRESSING

• 1/4 cup olive oil

• 2 tbsp white balsamic vinegar

• 1 1/2 tbsp dijon mustard

• 1 tsp honey

• 1 garlic scape, finely chopped (if available, as they are abundantly available at farmers markets and keep very well for up to 3 weeks in the fridge)

• Herbamare salt & fresh ground pepper to taste

Directions

To prepare beets

1. Preheat oven to *400 F.

2. Line a cookie sheet with aluminum foil.

3. Cut off stems, rinse beets and peel skin.

4. Cut beets in quarters if large or halves if smaller.

5. Lay two pieces of aluminum on counter, big enough to wrap the beets.

6. Divide the beets between the two aluminum pieces.

7. Drizzle each pack with olive oil, sprinkle with Herbamare and pepper, and gently wrap the beets. Be sure not to puncture holes in the foil.

8. Place beets on tray and bake for 30 to 40 minutes, until fork tender.

9. Remove from oven and open foil to allow the beets to cool down.

To prepare dressing

-Mix all ingredients in a measuring cup and whisk until well blended. Set aside.

To assemble salad

1. -Place the arugula on a large plate. I suggest 2 cups, but if you’d like more or less, this is up to you.

2. Slice the beets lengthwise, 1/2 an inch thick, and arrange over arugula.

3. Right before serving salad, sprinkle feta on beets. If you add the feta too soon, the red of the beets bleeds into the feta and you loose the sharp contrast of the beautiful colours.

4. -Sprinkle seeds over salad.

5. Drizzle dressing over top. I don’t like too much dressing as the flavours of the vegetables themselves are divine. Always start with less and add more at your own discretion.

6. Option to add a grilled protein of your choice to make this a meal: white fish or seafood marry especially well with this recipe.

*Note
This salad dressing can be easily adapted for any of your salad needs. Here are some ideas on how to change the flavours.

Instead of white balsamic vinegar, try 2tbsp of:

• lemon juice

• red or white vinegar

• rice wine vinegar

• balsamic vinegar

It can be made sweeter by adding more honey (or maple syrup) and spicier by adding more dijon. You can also add parmesan if you’re using lemon juice, or rice wine vinegar + a minced garlic clove to make a mock Caesar salad. Play around with the ingredients to customize what you love best!!

Enjoy 🌿