There’s nothing quite like a plate of spring greens after the long cold winter months! They provide an uplifting energy and a natural detoxification that is in total alignment with the season. Arugula is one of my favorite greens, with its crisp texture and spicy, slightly bitter, peppery flavor. It’s related to broccoli and cabbage and is a cruciferous veggie that is wonderful raw in pesto and salads. If arugula is too spicy for your palate, feel free to blend it with other spring greens, such as spinach, frisée and radicchio.
Our bodies are designed to naturally detoxify with the seasons and this recipe contains four essential detoxifiers: greens, beets, lemons and Himalayan Salt. Learn more about natural detoxification by checking out my Love Your Liver Detox at www.mysoundnutrition.com/specials.
Roasted Baby Beet Arugula Salad with Lemon Feta Vinaigrette
1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
1/2 cup plus 1/3 cup extra-virgin olive oil
1/2 cup crumbled Feta cheese (about 4 ounces)
2 cups roughly torn bite-size pieces French bread
1/4 cup assorted chopped fresh herbs (such as parsley, basil, and rosemary)
1 garlic clove, minced
24 baby beets, trimmed, scrubbed (OR 4-6 large cut into eighths after roasting)
10 ounces baby arugula
1. Put lemon juice and vinegar in small bowl and gradually whisk in 1/2 cup oil. Season with Himalayan salt and black pepper. (Dressing can be made 1 day ahead. Cover and chill.)
2. Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
3. Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired and cut in half. After beets are roasted they peel quite easily, but the skins are edible if you choose to leave them on.
4. Toss arugula with desired amount of dressing in large wide bowl. Top with beets, feta and croutons, serve and enjoy! Makes 4 servings.