- 1 large bunch baby arugula, washed
- 1 cup of almonds
- 12 oz goat cheese, rolled in coursely ground pepper
- 4–5 medium sized beets slicend in 1/4 inch slices
- 2 tbsp coconut oil or olive oil
- 2 oranges, cut in halves
- orange zest
- sea salt, pepper to taste
Preheat your oven to 350 degrees. (this can also be done on a grill on indirect heat but use foil or vegetable pan). Slice the beets into 1/4″ slices and toss with the olive oil or coconut oil. Cover your pan in aluminum foil (easier clean up later) and spread the beets out onto the pan. Sprinkle with a little sea salt and pepper. Next, roast for 35 minutes or until a fork can pierce the beets easily. Once removed from the oven, toss them in the juice of half an orange.
Divide arugula among four bowls. For each bowl:a dd a approx a cup of beets, 2 heaping tbsp of goat cheese, and a small handful of almonds. Squeeze the orange halve over the salad and then use it for orange peel. Drizzle salad with olive oil and finish with additional sea salt and pepper.
Ta-Da! An easy and unboring Salad!
Beets in the salad can be served warm or cold