Roasted Beet Salad

Beautiful beets! So colorful and delicious! SO Good for us! Beets are like candy when they are marinated in a honey balsamic dressing, roasted and then served on a bed of baby arugula, toasted pecans, crumbled sheep feta (when not CLEANING), and dressed with the left over honey balsamic. OH SO YUM!


Roasted Beet Salad

Marinade and dressing:

1/4 C Balsamic Vinegar whisked together with 1 TBL honey
Then whisk in ½ olive oil.
Salt and fresh ground pepper to taste

1 bunch of beets peeled and diced

Chop 1 TbL shallots or ½ cup Spring green onions to taste

Preheat oven to 350 and make a parchment tin foil pouch.

Coat beets with ½- ¾ of the marinade and what’s left reserve for the salad greens. Toss in onions.

Cook beets until fork tender about 30-45 minutes depending on size, then open the pouch and cook uncovered to caramelize beets for another 15-20 minutes.

1 bag of baby arugula washed lightly dress

Additions to add to the salad:

Feta, avocado, toasted nuts (walnuts or pecans or pine nuts)
Dried cranberries

WOW! Ready cut beets! What a find!

Colorful beets in assorted varieties!

Diced roasted beets

Yummy roasted beet and arugula salad

Fresh picked beets from our Steamboat garden!






























Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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