Red beets are an intensely flavored root vegetable with a deep, strong, reddish purple color. This rich color is from betacyanin, a phytochemical that contributes red to violet pigments. Be warned…beets tend to bleed – those beautiful pigments will be all over your hands while peeling and cutting.
PALEO ROASTED BEET AND ARUGULA SALAD WITH HONEY TOASTED PECANS
YIELD: 4 servings
- 2 cups pecan halves
- 1 egg white
- 1 Tbsp water
- ¼ cup honey
- 1/8 tsp course sea salt
- Pinch of cayenne pepper
- 4 packed cups of arugula
- 4 beets
- 2 Tbsp plus 6 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- Salt and pepper
For the Pecans:
- Preheat oven to 250°F.
- Whisk egg white and water in a medium bowl until frothy and bubbly.
- Add honey, salt, and cayenne. Mix pecans into this mixture until all the pecans are evenly coated.
- Using a slotted spoon in order to drain the majority of the liquid, spoon the pecans onto a Sil-pat or parchment paper-covered baking sheet. Spread the pecans in a single layer.
- Bake for about 1 hour, stirring twice.
- If using Sil-pat, allow pecans to cool completely directly on the baking sheet. If using parchment, spread the pecans on a separate glass plate – the candied pecans WILL stick to the parchment paper if cooled!
For the Roasted Beets:
- Increase oven temperature to 400°F.
- Clean the beets under cold water. Cut off the bottom tip and top head of the beet to remove leaves and stems. Save the leaves for later use (they can be sautéed!)
- Peel off the skin of the beets with a vegetable peeler. Discard.
- Cut the beets in thin slices or cubes.
- Toss the prepared beets in 2 Tbsp oil and liberally season with salt/black pepper.
- Roast on a baking sheet lined with parchment paper for 10-15 minutes, until al dente, tender but with some firmness.
- Set aside to cool.
- Prepare vinaigrette by whisking together 3 Tbsp of balsamic vinegar and 6 Tbsp oil. Season with salt and pepper to taste.
- In a large bowl, toss arugula with the prepared vinaigrette. Plate the arugula on a serving platter or on individual plates.
- Serve immediately with the roasted beets and honey-toasted pecan garnish.
MORE… PALEO EGG DISHES
- Poached Eggs with Quick–Sautéed Asparagus and Crispy Prosciutto
- Crust–Less Vegetable Quiche
- Sweet Potato and Sausage Hash with Baked Egg
- The Leftover Mash: Fried Egg with Parsnip Puree, Sausage, and Chard
PALEO SIDE DISHES
- Roasted Beet and Arugula Salad with Honey Toasted Pecans
- Fresh Brussels Sprout and Apple Slaw
- Fresh Radishes with Sea Salt, Butter, and Rustic Puree de Fines Herbs
- Wilted Swiss Chard
- Rosemary-Infused Parsnip Puree
- Maple Glazed Peppercorn Bacon