Pear, Beet, and Arugula Salad

If you asked me to pick the top 5 foods I would recommend everyone to start eating now, beets would definitely make the list. That being said, please do not ask me to narrow down the top 5 healthiest foods because so many beneficial foods would be left out!

Why are beets so great?

  • Help stimulate the liver’s detoxification processes
  • Powerful cancer-fighting agent
  • Good source of fiber contributing to healthy bowel function and cholesterol levels
  • Excellent source of folate
  • Good source of manganese, copper, potassium, magnesium, phosphorous, vitamin C, iron, and vitamin B6

Before you think about throwing away the greens after you cut them off of the beetroot, know that they carry an even higher nutrient content! They are richer in calcium, iron, vitamin A, and vitamin C. You can thinly slice the greens adding it to your salad or set them aside to use in another dish. Some of my favorite ways to use beet greens are to add them to smoothies, add into scrambled eggs, or saute them with some bacon!

I am lucky I love the taste of beets! I could snack on a beet just by itself and be completely satisfied by the flavor. I know that is not the case for everyone. Here is a recipe that incorporates beets without making them the star of the dish.

 

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Pear, Beet, and Arugula Salad
Ingredients
  • 3 oz arugula
  • 2 pears diced
  • 1/4 red onion thinly sliced
  • 1/2 cucumber diced
  • 3 beets cut off greens and rinse well
  • goat cheese or blue cheese sprinkled on top
  • Dijon Vinaigrette
Instructions

  1. Prepare beets by either boiling in water until tender or dicing and roasting in the oven.

    For Boiling: place beets into a pot of water and bring to a boil then cover and let simmer for about 15 minutes. Remove from water and let cool. The skins should easily come off when you rub the beet with your fingers. 

    For Roasting: Dice beets and leave the skin on. Roast in oven at 425F for about 25 minutes.

  2. Add all of the ingredients, except the Dijon Vinaigrette, to a large bowl.

  3. When ready to serve you can toss with dressing or leave the dressing on the side for everyone to dress their own salad. The benefit of having everyone dress their own salad is that if there are leftovers then they won't get all soggy. 

Recipe Notes

You can find the Dijon Vinaigrette recipe HERE!