Originally published on May 24, 2017
It was the long weekend this past weekend. It was Victoria Day and Brent had yesterday off too, so although it’s Wednesday I feel as though I’m just getting back into the swing of things for the week. But, point being, it was the long weekend this past weekend. And I feel as though I ate my way through it.
There were burgers, both beef and chicken, there were Club sandwiches piled high, and there was pulled pork and poutine. All of this, plus assorted chips and other snacks, scattered over the course of four days. We ate and and ate, and then ate some more. Now it’s Wednesday already and it’s time to get back on track. And it all starts now, with lunchtime.
What’s needed is something light, something healthy, and something that doesn’t skimp on the delicious. Something that I whipped up last week for lunch too, a quick Beet and Arugula Salad.
- 3 beets, cooked and thinly sliced
- 1 small onion, thinly sliced
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 cups fresh arugula
- 1/2 cup roasted and salted cashews
- 1/2 cup feta cheese
- 1/4 cup white wine vinegar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
1.) Preheat oven to 450 degrees Fahrenheit. Place the onion slices in a small bowl along with 1/2 teaspoon sugar, 1 teaspoon salt and 1 tablespoon of olive oil. Lay the beets on a baking sheet and sprinkle onions on top. This step is really just to soften the onions and bring out some of their sweetness while just kissing the beets with heat. When oven is hot place beets and onions in and bake for about 10 minutes.
2.) Place arugula on a large platter. When slightly cooked, add the beets and the onion slices. Sprinkle cashews and feta cheese over top of the salad.
3.) In a measuring cup or mason jar, combine the white wine vinegar, Dijon mustard, onion powder, garlic powder, 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk well to incorporate and then slowly drizzle in 1/2 cup olive oil to incorporate and emulsify. Tate and adjust seasoning if necessary and then drizzle over the beet and arugula salad.
4.) Serve and enjoy!