I actually made this and the barley recipe below together for dinner tonight. I just thought I’d split it up because it’s easier in case you ever search through the recipes.
If you read this blog frequently, you know two things about me: eating healthy is a high priority and eating pretty is a high priority. I’m not sure if I love beets more for their rich and delicious flavor, or for their amazing color. Naturally bright food is full of incredible and healthy things for us, beta carotene, antioxidants, vitamins and minerals. This salad is 5 ingredients and quick and easy to make.
Arugula Beet Salad
Boil some beets, as many as you like. Today I used mini golden beets and a few big purple ones. Once they are tender to a knife, rinse immediately in cold water. You can do this ahead of time if you’re super organized. Trim ends off beets and thinly slice. IN a large dish, lay out arugula. Place beets on top and crumbled goat cheese. Drizzle with balsamic vinegar and sprinkle with fleur de sel.
Delicious! (and pretty!)