Roasted Beet + Ricotta Salad

Makes approximately 4 servings

Notes: Using a combination of golden and red beets gives this salad great color. Choose the biggest beets you can find at the store-they are much easier to peel and cut than small ones. When you bring them home, always remove the beet greens immediately and store them separately in the fridge until you're ready to use them.

1 large red beet, peeled and cubed
1 large golden beet, peeled and cubed
2 tablespoons whole milk ricotta cheese
4 cups arugula
1 lemon, juiced
sea salt and pepper to taste

Preheat oven to 400°F, and line a baking sheet with parchment paper. Peel beets with a sharp paring knife or vegetable peeler, and cut into cubes. Add to the baking sheet, drizzle with olive oil, sea salt, and pepper, and toss well. Bake for 30-35 minutes until you can easily poke through them with a fork. Remove from oven. Assemble salad greens and ricotta, and scatter roasted beets over the top. Squeeze with lemon juice before serving.

Copyright by The Simply Real Health Cookbook: Easy Real Food Recipes for a Healthy Life, Made Simple by Sarah Adler.

Photo credit Jasmine Pulley.

Click here to read our review of Sarah's book

May 2015