Balsamic Beet & Arugula Salad
Beets can be messy, I know. Purple everywhere. But aren’t they delicious? 🙂 This recipe minimizes your “mess” but doesn’t fall short on flavor. You can make a bunch of beets at the beginning of the week and add in the arugula + other salad components each meal to keep it fresh. Great served warm in the winter!
3 beets, scrubbed well! and then sliced horizontally – tail & top cut off
A few handfuls of arugula
1/2 cup sunflower seeds + 1/8 cup dried, unsweetened, shredded coconut
1 tsp. balsamic vinegar + 3 tsp. cold-pressed, extra virgin olive oil
1 Tbls. coconut oil x 2
Raw milk parmesan shavings [or feta cheese], sea salt & pepper to taste
#1: Place 1 Tbls. coconut oil in large sautoir pan with beets. Saute for 2 minutes, then add 1/4 cup water and cover. This will steam the beets, but make sure to stir occasionally. Cook for 8-10 minutes; until beets are soft.
#2: In a small, saute pan, on low, heat remaining Tbls. coconut oil and add sunflower seeds + dried coconut. Saute for 1-2 minutes, careful not to burn, then remove from heat.
#3: In the bottom of a large bowl, whisk balsamic and olive oil together.
#4: Place finished beets in a large bowl and toss with remaining ingredients.