Chef Chaza loves making Roasted Beets Salads because they’re beautiful, delicious, healthy and easy to prepare!
Click HERE to view Chef Chaza making Roasted Beets Salad on YouTube
Time to prepare: 10 Minutes (on top of making Roasted Beets)
Ingredients for Roasted Beet Salad:
Six Ounces – Wild Organic Arugula pre-washed and dried
Three to Five – small to medium Roasted Beets (Chef mixes golden & red Beets)
Eight ounces – Feta Cheese
Four ounces – Slivered Almonds
The juice of a whole Lemon
¼ to ½ Cup – Olive Oil
Sprig – Rosemary
Salt & Pepper to taste
Roast 6 beets (see recipe above) and prepare the salad dressing while the Beets are roasting.
Put pre-washed and dried Arugula into serving dish
Toast Almonds in the Olive Oil, add rosemary after a few minutes (when Almonds are mid-roasted), be sure to save the oil to later use for the salad dressing. Once the Almonds are toasted, drain them and put hot oil aside into a dish that can handle the heat and be used to make the dressing.
Squeeze the juice of the whole Lemon into the Oil (if still hot, juice may sizzle!).
Remove Roasted Beets’ pouches from oven (see MCL recipe). Be careful opening pouches and avoid burning hot steam! Collect all the juices from the pouches into the cooling almond-toasting oil; make sure to capture all the oils and Garlic paste from pouches, squeezing Garlic cloves so Garlic paste oozes onto a surface. Smash Garlic paste with a fork, capturing all the juices while discarding the inedible skins (liquid golden flavor nuggets!). Remove Rosemary leaves from stems, discard stems, chop leaves and add some to dressing, save some for putting onto the salad.
After cooling, peel roasted Beets and cut into two-bite pieces.
Sprinkle Salt across the Arugula (always better to Salt an undressed Salad!).
Assemble salad, putting Feta Cheese, Sliced Roasted Beets, Toasted Slivered Almonds on top, and drizzling the dressing too (keep it light, it’s much easier to add later than to have to take off). Top with toasted Rosemary, and enjoy!