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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Arugula Beet Winter Salad

Gluten-Free, Vegan, Serves 4

For the Salad:

  • 4 cups arugula
  • 2 medium beets, roasted, peeled, and sliced
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup dairy-free feta cheese

For the Lemon Maple Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • Salt and pepper, to taste

Directions:

Start by roasting the beets. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 40-50 minutes or until the beets are tender when pierced with a fork. Let them cool, then peel and slice into thin rounds. Combine the arugula, sliced beets, toasted walnuts, red onion, and dried cranberries in a large salad bowl. If using dairy-free feta cheese, crumble it over the salad.

Whisk together the olive oil, lemon juice, maple syrup, salt, and pepper in a small bowl until well combined. Taste and adjust the dressing’s sweetness or acidity by adding more lemon juice or maple syrup, if desired. Drizzle the Lemon Maple Dressing over the salad ingredients. Gently toss the salad to ensure even distribution of the dressing and toppings. Divide the Arugula Beet Winter Salad among serving plates.

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