I know, I know. I have yakked about my obsessions with salads to exhaustion. But there is no other way to convince you that they are a delicious versatile meal. It is not a secret; I eat salads all the time, for lunch, for dinner. And while most people stare at me in disbelief when I say this, I don’t care: I am a salad-hollic; a la Michael Pollan. Not only am I convinced that by eating salads I am being a healthier, more sustainable individual, I also believe that I can achieve a more diverse complex diet.
This salad is homage to beets. Roasted beets pair beautifully with sweet peas, and avocados. The combination is perfect, bursts of sweetness, layered between crisp arugula leaves.
Roasted beet and Pea Salad (for 2 as a side)
- 3 beets
- ½ avocado
- 1 cup sweet peas
- Handful of cilantro
- ¼ lime
- olive oil
Preheat oven to 450 degreed Farenheit. Peel beets’s skin off. Slice into ¼ inch slivers. Place beet slivers on baking sheet; sprinkle a couple of pinches of salt and enough olive oil to coat well. Roast for 20-25 minutes or until crisp on the edges.
On a mixing bowl, place defrosted sweet peas, cilantro and avocado. Squeeze lime juice over ingredients in mixing bowl. Once beets are ready, incorporate into bowl, add arugula and olive oil. Add a pinch of salt if needed.