Happy October my friends! Where did September go? I love the transition from summer to fall. I am ecstatic that the farmer’s markets are now flooded with all my favorite foods such as squash, pumpkins, beets, carrots, apples, and pears. Eating seasonal foods at their peak harvest doesn’t taste much better, not to mention their nutrient profile is at its best. Our weather has been pretty spectacular and I am loving the beautiful fall colours on the trees right outside our door. This beautiful stacked beet salad recipe that I am sharing in this post reminds me of the vibrant fall colors.
Beets are high in fiber, iron, and folic acid. Powerful phytonutrients responsible for their vibrant color has also been shown to reduce cancer. Beets also contain betalain, which plays a role in liver health, decreases inflammation, and protects cells from aging.
10 minPrep Time
45 minCook Time
55 minTotal Time
- 4 red beets
- 4 rainbow beets
- 2 cups of arugula
- 1/2 cup of toasted walnuts
- 1/2 cup of feta cheese
- Salad Dressing
- 1/4 cup of olive oil
- 2 TBSP white wine vinegar
- 4-5 leaves of tarragon
- 1 garlic clove
- 1 tsp of dijion mustard
- Preheat oven to 400 degress
- Wash and wrap beets in tin foil and roast for 45- 50 minutes
- Wash arugula and toss with walnuts, feta cheese.
- Place salad dressing ingredients into blender and blend until smooth.
- Toss 2 TBSP of dressing with arugula, walnuts, and feta.
- Slice beets and place on top of salad
Beets are a family favorite, I make this roasted beet salad with quoina regularly and these beet brownies were a hit. This amazing weather has me in the salad mood rather than comfort mood. The peppery flavour of the arugula was perfectly paired with the deliciously sweet beets. The colour was like a vibrant rainbow, exactly the way dietitian’s want us to eat. This salad would make a perfect starter salad or dinner paired with some grilled salmon.