Balsamic Marinated Beets with Fennel & Arugula Salad
Fresh arugula and thinly slivered fennel are served with warm balsamic marinated red beets, roasted rainbow heirloom carrots and cinnamon toasted pecans.
This meal works well in your meal prep rotation, as you can pair the roasted carrots, leftover beets, and extra salad dressing with other proteins and vegetables throughout the week.
EATING WITH THE SEASONS
Blending warm vegetables with cold leafy greens takes a salad to a whole new level. This is a perfect fall salad that does just that, helping you transition with the seasons.
This time a year, the weather is constantly adjusting with warm and cool days. The ingredients and preparation of the vegetables in this recipe complements natures cycle and nourishes you at a deeper level.
THE BENEFITS OF ADDING BEETS TO YOUR SALAD
Ever notice that beets are shaped like a heart? What about that beautiful deep red color? Mother nature makes it easy for us to see how she can help us.
Beets are a natural blood builder and are, you guessed it, great for heart health.
MEDICINAL BENEFITS OF BEETS
- Beets support blood, circulation, the heart, liver and large intestines
- They activate chi energy (life force energy)
- Beets treat anemia and purify the blood
- A natural anti-inflammatory
- Beets can help dissolve and eliminate acid crystals from the kidneys that can form into kidney stones
- They naturally alleviate constipation, aid and cleanse the liver, and promote menstruation
- In Ayurveda, beets are used to reduce vata and kapha
HOW TO PREPARE BEETS
My favorite method of preparing beets is on the stove. I find it the easiest and least messy. Follow these steps when preparing any type of beet, such as red, golden or candy cane (with a red-and-white striped interior).
- Place beets in a medium pot and cover with water.
- Boil on high heat for approximately ½ hour; they are done when a knife goes into the beet without resistance.
- Drain and let cool. Using a paper towel, simply rub off the outer layer of skin. Or, run under cool water and peel off skin when cool enough to handle. Slice, dice and enjoy. Store in fridge in an airtight glass container for 5 days.
IF YOU LIKE BEETS, ADD THEM TO THESE RECIPES
TRY THESE MEALS WITH RED OR GOLDEN BEETS
- Slow Cooked Lamb Shanks
- Winter Stew with Bone Broth, Root Vegetables & Lamb
- Radicchio & Golden Beet Salad with Warm Barley
CHEF TIP
I like adding these additional garnishes to this dish depending on my client’s food preferences and health goals.
- Large Parmesan flakes
- A filet of baked or seared salmon
- Grilled chicken breast
- Seared hanger steak
- White beans such as cannellini, navy or giant white beans
- White or multi-colored quinoa
Balsamic Marinated Beets with Fennel & Arugula Salad
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 salads 1x
- Category: Salad
- Method: Steam, Roast, Bake
- Cuisine: American
- Diet: Vegetarian
Description
Balsamic marinated beet and arugula salad with slivered fennel, warm heirloom carrots and cinnamon toasted pecans.
Ingredients
FOR THE SALAD
- 3 medium red beets
- 5 oz of baby arugula (1 small box)
- 1 fennel bulb
- fresh thyme (6 sprigs)
- 2 bunches heirloom carrots
- 2 tablespoons sea salt
- 2 tablespoons coarse black pepper
FOR THE PECANS
- ½ cup whole pecans
- 1 tablespoon olive oil
- 1 tsp cinnamon
- ¼ tsp sea salt
- pinch of cayenne
FOR THE SALAD DRESSING
See Whipped Balsamic Vinaigrette
Instructions
FOR THE BEETS
- Place beets in a medium pot and cover with water.
- Boil on high heat for approximately ½ hour; they are done when a knife goes into the beet without resistance.
- Drain and let cool. Using a paper towel, simply rub off the outer layer of skin. Or, run under cool water and peel off skin when cool enough to handle. Slice the beets crescent shaped, into eighths and place in medium bowl.
- While beets are still warm, toss in ¼ cup of the whipped balsamic vinaigrette. Top with fresh thyme leaves. Set aside to marinate.
FOR THE CARROTS
- Preheat oven to 450. Use the convection bake setting if it is available to you.
- Line baking sheet with parchment. Trim the ends of the rainbow heirloom carrots. If any of the carrots are extremely large, slice in half. Drizzle with olive oil and rub to make sure both sides are covered. Generously season one side with 2 tablespoons of sea salt and coarse black pepper. Bake for 15 minutes. Remove from oven and set aside till ready to assemble the salad.
FOR THE PECANS
- Add pecans to a small pan and warm on medium heat. Let toast about 2 minutes, until fragrant.
- Add olive oil and toss pecans till incorporated. Sprinkle with cinnamon, sea salt and a pinch of cayenne. Remove from heat and set aside.
FOR THE SALAD
- Slice fennel on the mini, or most thin setting of a mandolin. If no mandolin is available, slice the bulb in half, then slice into fine ¼-inch slices.
- Add fennel and arugula to a salad bowl. Toss well. Add salad dressing, one tablespoon at a time, till it is dressed to your preference.
- Portion out salad greens on your serving plates. Add 5-6 beet crescents to each plate. Top with warm roasted carrots and pecans. Enjoy.
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