Beetroot Salad with Balsamic Vinegar Dressing

The ancient Romans had a beet thing going as they considered it great nutrition and..ahem… an aphrosidiac.  I didn’t get into the beet  ”thing“ until a few years ago and now I am so into it!  I can eat them…

            any time:  breakfast, lunch, dinner or anytime in between

            any way:  raw, roasted, pickled, in a salad or even a dessert...anyone for a                                          beet chocolate cake? 

            any place:  London, Paris, New York...any place in the world!

The delicious earthy flavor is a must in a salad….mmm so good!

Beetroot Salad with Balsamic Vinegar Dressing

Adapted from Good Housekeeping Magazine
 

Serves 2

1 tablespoon olive oil

2 teaspoons balsamic vinegar

¼ teaspoon lemon juice

Salt and pepper to taste

2/3 cup diced cooked beets

2 Clementine oranges, peeled and pith removed

2 cups arugula or rocket salad

1 tablespoon roasted pumpkin seeds.

To make the dressing, combine the olive oil, balsamic vinegar,  and lemon juice  in a small bowl.  Season with salt and pepper and set aside.

Mix the arugula with the cooked beets and clementine orange in a salad bowl.   Pour the dressing and mix well.  Garnish with roasted pumpkin seeds.

Enjoy!