If you have ever had beets made this way, you will never want them any other way again! By roasting them slowly, they become soft yet firm with a subtle roasted flavor. This salad tastes best when the beets are still warm and will even convince your friends and family who have never been particularly fond of the root vegetable. Beets are rich in potassium, iron, B-vitamins and super detoxifiers, so one more reason to make this colourful summer salad asap!
Serves two as a main, four as a side.
Ingredients: (preferably organic)
- 4 small mixed colored beets, scrubbed
- a splash of olive oil
- 1-2 tsp sea salt
- 2 cups arugula, washed
- ½ block VioLife vegan feta
Dressing
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 1 tsp mustard
- pink Himalayan salt, to taste
- black pepper, to taste
Directions:
01. Pre-heat the oven to 200 degrees.
02. Divide the beets into pairs and place each pair on a piece of parchment paper. Rub with olive oil and salt and wrap them into bonbons. Add a splash of water to each.
03. Bake for 90 minutes and let cool sligthly. Then peel them, the skin should come off easily. Slice into bite-sized pieces.
04. Make the dressing by combining all ingredients and mixing together.
05. Arrange the arugula, place the warm beets on top, garnish with crumbled vegan feta and drizzle with the dressing. Add salt & pepper to taste. Enjoy!
