2 cooked, peeled and sliced red or golden beets *
2 large golden Heirloom tomatoes (or whatever you find)
2 cups arugula salad
¼ cup toasted and candied walnuts or pecans
½ cup feta cheese or goat
4 Tbs. extra virgin olive oil
2 Tbs white balsamic vinegar
1 small shallot, peeled and minced
¼ tsp sea salt
1. Prepare salad dressing by whisking together olive oil, vinegar, shallots and sea salt. Place dressing in salad bowl.
2. Remove any course stems from the arugula, rinse and dry. Place on individual plates and top with 1-2 slices of beets and tomatoes. Top with 2-3 pieces of feta cheese.
3. Drizzle with dressing. Sprinkle toasted walnuts on top of salad and serve.
Note: To cook beets remove most of the stem and leaves leaving at least one inch of stem on the top and the tail. Wash well and submerge in water in a medium size pot, cover and bring to a boil. Reduce heat to a moderate flame and cook for 40 to 60 minutes depending on the size of the beets. A knife should poke easily into a cooked beet. Drain water and rinse with cold water. When cooled to the touch, use your fingers to remove the skin from the beets while keeping your hands completely submerged in the water to prevent staining. Alternatively, you can put beets in a lined baking dish covered with aluminum foil and roast for 40 to 60 minutes at 375 degrees.
Bites of Insight: Walnuts are an excellent source of many minerals and B and E vitamins and contain unsaturated fats and little cholesterol, significant amount of omega-3 and antioxidant properties. So….sprinkle them on everything!