Beets are known to be an excellent liver tonic, blood purifier and they contain the powerful cancer fighter agent betacyanin. They are full of many different vitamins and minerals, including potassium, betaine, and folate. Here is a simple but delicious way to enjoy them in a starter or side salad.
(serves 2)
Ingredients:
- 2 beets
- 2 handfuls of arugula
- ½ sliced red onion
- ¼ cup crumbled feta cheese
- toasted pumpkin seeds *
Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt & pepper
Preparation:
- Preheat the oven to 200 degrees Celsius
- Wrap beets loosely in foil, place in baking dish and bake for 45 minutes or until soft
- Remove from the oven and allow to cool
- Peel away the skin and cut beets into bite-size pieces
- Place in a small bowl and toss with 1 1/2 tbsp of the dressing
- Set aside and allow to marinade for ½ hour
- Toss the arugula salad into the remaining dressing
- Divide over 2 bowls and top with beets, onion, feta cheese and toasted pumkin seeds
* To toast the pumpkin seeds: toss in a bit of olive oil and sprinkle with salt. Spread out on a baking sheet and toast at 150 degrees Celsius for about 10-12 minutes
