FEBRUARY NOURISHMENT

Winter Citrus & Beet Crunch Salad

• INGREDIENTS

  Ingredients (Serves 2-3):

  • 2 medium beets, roasted and sliced

  • 2 large oranges, peeled and segmented

  • 2 cups arugula

  • 1/4 cup goat cheese, crumbled

  • 1/4 cup walnuts, toasted and roughly chopped

  • 1 tbsp olive oil

  • 1 tbsp balsamic vinegar (optional)

  • Salt and pepper to taste

• Recipe

  Instructions:

  1. Prepare the Beets:

     • Roast the beets (or use pre-cooked beets). To roast, wrap them in foil and bake at 400°F (200°C) for about 45-60 minutes, until soft. Once cooled, peel and slice into rounds.

  2. Prepare the Oranges:

     • Peel the oranges and cut them into segments or slices, removing any seeds.

  3. Toast the Walnuts:

     • In a dry pan over medium heat, toast the walnuts for 3-5 minutes until fragrant, stirring occasionally. Be careful not to burn them. Roughly chop them once toasted.

  4. Assemble the Salad:

     • In a large bowl or platter, layer the arugula as the base. Arrange the beet slices and orange segments on top.

  5. Add Goat Cheese and Walnuts:

     • Crumble the goat cheese and sprinkle it over the salad. Add the toasted walnuts.

  6. Dressing:

     • Drizzle olive oil over the salad. Season with salt and pepper to taste.

  7. Serve:

     • Gently toss the salad, serve and enjoy! 🧡