My Arugula Affair

 A Beet-iful Addition to My Salad Rotation: The Arugula Affair 🥗

Let me take you on a little culinary adventure, one that starts with a mysterious crimson vegetable and ends with a salad so delicious, it’s become a new staple in my kitchen. Yes, folks, I’m talking about the fabulous Beet Arugula Salad—a dish that has officially made its way into my salad rotation, and I couldn’t be happier about it!

Now, let’s be real. Beets had me a bit intimidated at first. I mean, they’re not exactly the wallflowers of the vegetable world. Honestly, the only reason I ever bought them was because I’m a sucker for vibrant colors! 😅 Okay, fine! I admit it—I’m one of those buyers who picks produce based on looks. What’s the worst that could happen? I choke down a funky-tasting veggie while getting healthier in the process. Mm! What a health boost.. where’s the dog?!?!!!

But let’s talk about how these bold little beauties strut into my kitchen like they own the place! With their vibrant colors and earthy flavor, they definitely command attention. Yet, after whipping up this easy-peasy recipe, I can confidently say I’m officially Team Beet! Who knew something so striking could taste so good? 

The Cast of Characters:

Here’s what you’ll need to create this salad sensation:

- Beets: The star of the show. They add a pop of color and a touch of sweetness.

- Baby Arugula: The peppery sidekick that brings a delightful bite to the mix.

- Extra Virgin Olive Oil: Because everything is better with a drizzle of liquid gold.

- Feta Cheese: For that creamy, salty goodness that takes it to the next level.

- Balsamic Vinegar: A tangy touch that complements the sweetness of the beets perfectly.

- Pecans: These little nuggets add crunch and a hint of nuttiness.

- Dijon Mustard: A dash of sophistication and zing.

- Cranberries: For a sweet chewiness that balances the flavors.

- Garlic: Because garlic makes everything better.

- Salt & Pepper: The dynamic duo that elevates any dish.

Where The Magic Happens:

1. Either raw or roasted. 

Roast Those Beets: First, you’ll want to roast your beets until they’re tender and sweet. Wrap them in foil, toss them in the oven, and let them work their magic while you kick back with a cup of tea (or maybe a glass of wine—no judgment here! Seriously, pour me a glass!)

2. Mix It Up: Prepare the dressing. Combine your extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a bowl. Whisk it like you mean it!

3. Toss It Together: If you decided to roast your beets, Once the beets have cooled. In a large bowl, combine the baby arugula, beets, feta cheese, pecans, and cranberries. Drizzle the dressing over the top and give it a gentle toss. Voilà! You’ve just created a masterpiece.

The Verdict:

This Beet Arugula Salad is not just easy to make; it’s a vibrant explosion of flavors and textures that will make your taste buds dance. The sweet beets, peppery arugula, creamy feta, and crunchy pecans create a harmonious blend that’s both satisfying and refreshing. Plus, it’s a feast for the eyes—perfect for impressing guests or just treating yourself to a little culinary luxury.

So there you have it, my friends! The Beet Arugula Salad has officially claimed its throne in my salad rotation, and I’m here to shout it from the rooftops. If you’re looking for a simple yet impressive dish that’s healthy and delicious, give this one a whirl. You won’t regret it!

Now, if you’ll excuse me, I have a date with a bowl of arugula, beet salad and a netflix series. 

Happy cooking! 🥗❤️