Winter Greens

***********Dietitian Confession: I've never really liked salads***************

…….At least not your typical garden variety. I am a polite salad eater, tolerating small servings on my plate. However, this is a salad I like to enjoy by the bowlful. The main reason I love it is the contrast of textures and flavors it contains. I find salads that offer only crisp vegetables boring. This salad’s tender beets, and crunchy, candied walnuts pair nicely with the arugula greens. The sweet nuts are balanced by the salty capers. The subtle lemon and oil dressing doesn’t over power the medley of flavors.

Beets are full of the photochemical betanin, which works as a protective antioxidant.

It also offers several nutritional benefits. Beets are full of the photochemical betanin, which works as a protective antioxidant. The walnuts are a good source of minerals including zinc, magnesium, and phosphorus. Arugula supplies not only fiber but also vitamin A, vitamin K, and calcium. The healthy plant based fats from the olive oil and nuts make this salad more filling.

Ingredients:

3 cups of arugula

One can (15oz.) of beets, quartered

½ cup of candied walnuts

1 Tbsp. of capers

1/2 of a small lemon (or approximately 2 Tbsp. of lemon juice)

1/2 Tbsp. of olive oil

Pinch of kosher salt

Directions:

Divide first four ingredients equally between two salad bowls

Drizzle salads with olive oil and juice from the lemon

Sprinkle with salt

Yield: two delicious unordinary salads

This is my favorite variation of beet salad, however I encourage you to create one that will best suit your taste. Maybe you could make this with beet greens for a double beet salad; or sub the walnuts for some toasted almond slices. This would taste equally great topped with some feta or finely shaved parmesan. Whatever it is, be bold and enjoy your non-boring salad!