Arugula salad with roasted beets

Recipe information

Prep time: 10 mins
Cook time: 40 mins
Serves: 4 to 6

Fast fact:

This salad is loaded with superfood ingredients to help promote brain and physical health — beets are rich in antioxidants, arugula is a good source of B-vitamins, and walnuts contain high amounts of anti-inflammatory omega-3 fatty acids.

Nutritional breakdown (per serving)

Calories: 240
Protein: 6 g
Carbohydrates: 11 g
Fats: 19 g
Fibre: 2 g

Nutrition information calculated from the Canadian Nutrient File database.

Ingredients

  • 1 small pkg. arugula
  • 1 large beet (or 2 small beets), roasted
  • 1/2 cup chopped walnuts
  • Sprinkling of goat’s cheese
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • Generous sprinkling of cinnamon

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Directions

  1. For the beet(s), roast in the oven at 400°F for about 40 minutes, or until you can easily pierce with a knife.
  2. Mix dressing ingredients and set aside.
  3. Add arugula, beets (chopped), walnuts and goat’s cheese to a large serving or salad bowl.
  4. Drizzle with dressing and serve.
Tip:

For best results, add dressing to only the portion of salad that will be used that day.

Recipe and image reprinted with permission from Memory Morsels – A Women’s Brain Health Initiative (memorymorsels.org, wbhi.org), Mind Over Matter and Mandy King, Holistic Nutritionist (http://www.healthyeatingandliving.ca/).