Beet and Arugula Salad

Beets are an incredible vegetable. They’re packed with tons of vitamins and antioxidants, and the dark crimson color adds a nice accent to most dishes. In this particular salad, they blend perfectly with the creamy feta cheese while balancing out the tang of kalamata olives. 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.

Step: 1

Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool.

Step: 2

Peel beets, cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.

Step: 3

Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste. Stir lemon juice into garlic paste. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.

Step: 4

Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing.

Per Serving: 432 calories; protein 13.7g; carbohydrates 30.1g; fat 30.3g; cholesterol 50.5mg; sodium 1943mg.

Product salad is one of the easiest salads to make . It is high in body delight and water content . As fruits can make natural sweetness , you can have it for breakfast . The sweetness can will give you enough energy for the 24 hours and deal with your get sugar producer cravings too.

Salads is sometimes get a bad rap for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s precisely where you’ll find the good vegetable fruit that may fuel weight loss.