Week 3 Recipe

Rock Your Beets by Chef Liz Arraj

Serves 4

4-6 beets, boiled, peeled and diced
2 apples, diced
2 celery stalks, sliced thin
2 green onions, sliced thin
1 cup walnuts, roughly chopped
All your beet greens that come with your beets if in good shape
4 cups Arugula
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1. To prepare your beets, simply boil them until you can easily insert a sharp knife into them. Cool them down with cold water and while they are still in the water, cut the tops and bottoms off and peel with your hands. Dice and cool all the way.
2. Combine rest of ingredients in large bowl.
3. Create your dressing and toss everything together.
 
Dressing:
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1 tsp. salt
2 tsp. curry powder
1 TBSP. maple syrup or agave nectar
Whisk or blend well.
 

Tasty Tip:
A fun thing to do with beets; wrap one in aluminum foil and roast until soft. When creating your hummus you can add part of a roasted beet and voila! Pink hummus!