BEET & ARUGULA SALAD
Prep Time
45 minutes or less + 4 - 6 hour soak time
Total Time
Cook time: 1 hour or less
Ingredients
1 small to medium beet
1 small yam
3 cups arugula
1/4 cup pepitas, toasted
For the Almond Feta:
1 cup blanched whole almonds, skins removed,
soaked 4 – 6 hours and drained
1 Tbsp nutritional yeast
2 tsp lemon juice
1 – 2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp oregano
1/4 – 1/2 cup water, for blending
For the Dressing:
1/4 cup olive oil
2 Tbsp lemon juice
1 tsp salt
1 tsp pepper
1/2 tsp maple syrup
Directions
Preheat oven to 400°F
Before cooking the beet and yam, poke them with a fork or small
knife. Place on a baking sheet lined with a Silpat or parchment
paper and cook with the skins still on for about 30 – 45 minutes
depending on size. When you see the yam and beet start to gush
through their skins, test them by poking them again with a knife or
fork to make sure they are tender.
As the beet and yam are cooking, prepare the Almond Feta.
Once the beet and yam are done, set aside to let cool slightly. If you
have gloves, use them to help peel off the beet’s skin and cut into
cubes. Then, peel the yam when it’s still warm to the touch and cut
into cubes. Set aside.
To Make the Almond Feta:
Preheat oven to 350°F
Place all of the ingredients in a high-powered blender. Pulse as you
gradually add water. Start with 1/4 cup and progress until you get
a feta-like consistency. Once it’s done, place on a parchment-lined
baking sheet and bake for 10 minutes or until crumbly and lightly
brown on top. Set aside.
To Make the Dressing:
Whisk all of the ingredients together in a bowl.
Toss the aruglua with the dressing and add the beet and yam cubes.
Finish with the Almond Feta and toasted pepitas.
Recipe Note
xCHEF’S TIP: Cut back on the prep time by
buying pre-cooked, pre-peeled beets.
