I could go on and on. Known for its aromatic and notable taste, arugula makes an excellent salad base. I followed Hilary back through the office, past the twenty-five foot long abstract mural that shows the magical process by which seeds grow into plants. From the name I should probably say, my favoruite food of all time is avocado. This post was sponsored by Whole Foods Market. In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas. 1 tsp cumin powder. She finally landed at a naturopath’s office. Salad Greens – Arugula is great choice for beet feta salad. The flavours having had time to blend together were absolutely wonderful. In a small mason jar, combine all dressing ingredients and shake well to combine. Leave a comment below and share a picture on. Sprinkle feta over the salad. She hired two employees to manage distribution and her burgers started making their way to grocery stores across the country. Prick each one with a fork several times, then wrap in two layers of foil and bake at 400° F until cooked through. Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and … Way too much lemon. More about Cookie and Kate », Follow us! Add feta. That is what makes it so great and quick. You'll convert even the most skeptical eaters who have always turned a nose to the wonderful world of beets with this salad topped with a citrus dressing over a bed of nutty arugula. What a fabulous company! (Make-ahead: Cover and refrigerate for up to 6 hours.) 1 tsp dried oregano. The pepitas really take it up a notch!! Top ½ the arugula and the remaining ¼ of … Gradually whisk in the oil. I didn’t know you could eat beets uncooked…. Place in greased baking dish. I might try this with a golden and red beet mix! It also inspired me to start my own food blog for fun as well http://cindyavocado.blogspot.co.nz but it is nowhere as awesome as yours. Place into a bowl. We opened a door just past the office kitchen and donned white coats and hairnets to see how they make veggie burgers at Hilary’s Eat Well. Are they supposed to be boiled or roasted first, then peeled and julienned? Roasted Beet & Carrot Salad. This recipe looks amazing. I made the homemade balsamic vinaigrette and sprinkled in some dried thyme. And thanks for the back-stage tour at Hilary’s plant — it’s always interesting and informative to see how these things are made. I had 2 beets to use so I gave this a try, although I didn’t have arugula so I subbed half a small head of iceberg lettuce that I had in the fridge. It has a fall and winter vibe, so it would work for … I have made it for several friends – who all have adored it – and have added it to my weekly food staples. Place in a salad bowl and toss with 2 tablespoons of … I like your banana bread and pumpkin muffins best :) Three million veggie burgers last year – wow. I cook fresh, vegetarian recipes. Definitely a keeper! You won't be disappointed. This looks amazing!!! The burgers continued down the belt’s short course: flash frozen, then wrapped up two at a time in Hilary’s cute branded bags, which carry 70 percent less of a carbon footprint than four-packs of veggie burgers in cardboard boxes. I’m not surprised that her veggie burgers caught on—they’re delicious, and I feel really good after I eat them. Liked it a lot as is. Remove from oven and transfer to serving bowl. The dressing sounds amazing! your salad looks SO good – I”m just beginning to fall in love with beets! It was when I made a second salad the next day using the "marinated" beets that I absolutely feel in love with this recipe. Her veggie burger recipe’s success was telling. She is on fire. Congrats! Drizzle over salad … I used to do this recipe with goat chesse and its amazing too. Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Thank you Cookie and Kate for these healthy and fabulous recipes!! Thank you for supporting the sponsors who support C+K! Yes! salt and pepper. Thanks for recipe. I love the simplicity of this salad. It’s Thanksgiving here in Canada and I was asked to bring a salad for a group dinner. She changed her diet and miraculous improvements in her physical and mental health followed. Hello! Recipe does not say to cook the beets. (It's all free.). That might seem like a long list for one small company to support, but Hilary believes that everything is connected. Your blog is absolutely beautiful, best of luck with it! 432 calories; protein 13.7g 27% DV; carbohydrates 30.1g 10% DV; fat 30.3g 47% DV; cholesterol 50.5mg 17% DV; sodium 1943mg 78% DV. I’m sad I missed out on Local Burger! 1 red onion. Then she channeled her newfound strength and energy into nutrition research and a degree from the Natural Gourmet Cookery School, which eventually led her to open a restaurant called Local Burger in Lawrence, Kansas. Percent Daily Values are based on a 2,000 calorie diet. Peel and cut beets into eights. Mmmmmm. Thanks for an easy recipe! Discard the rough top. Of they are raw, I would certainly stress that each individual make sure they are eating organic beets. Really really good! Whole Foods Market helps small suppliers reach their full potential by offering a low interest loan program to fund their growth. Thanks! also subbed with young kale [had no arugula]. Impressive enough for guests and easy enough for a light lunch or side dish. what an awesomely simple salad. 2 – 3 beets; Bunch of arugula; 1 navel orange, peeled and sectioned; 2 oz feta cheese; Vinaigrette. Next I will add some celery too. First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, … Unwrap each beet and set aside for 10 minutes, until cool enough to handle. They're packed with tons of vitamins and antioxidants, and the dark crimson color adds a nice accent to most dishes. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Another delicious recipe!! 1 C reduced-fat feta (flavor to taste) – In a small bowl mix together the dressing ingredients. Haha part way through the first paragraph I’m like “omg wait, is this THE hilary?!? When cooked, the peel should come off easily. Loved it! Im thinking of roasting and cutting them a little thicker. This salad has become a weekly staple in my house! Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. – Add the feta cheese on top and serve. Hi Kate! Another fantastic salad. Add salt and gently stir. It is delish! Now I want to look up that Food Network show! If you have a question, please skim the comments section—you might find an immediate answer there. Do you have any other suggestions for a crunchy alternative? It's delicious any time of year and pairs particularly well with roast chicken. Not only is this recipe gorgeous, the flavors will be perfect together. In a bowl, place the arugula. First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. : Wash and dry the beets first for the kind comment it like. 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