In the ingredients is calls for 2 medium red beets and there aren’t cooking instructions, just cutting instructions (step 2) as you won’t need to cook these! Next time I will cut in half. At Hilary’s first natural food show in Baltimore, one of Whole Foods Markets’ principal buyers walked by and recognized her products from Local Burger. I have the best readers. Love this post! Hilary talked about how much their production has grown over the past few years and mentioned plans for expansion. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! This salad is beautiful! I love beets. Nutrient information is not available for all ingredients. Did you try this with roasted beets? The arugula has a nice peppery flavor, combined with a bright citrus which helps to compliment the earthy flavors of the beets. This salad has become a weekly staple in my house! Two out of the park! Pour dressing over the salad and stir. – Place arugula, beets, walnuts and garlic in a large bowl. Thanks for a great salad recipe! Thank you for supporting the sponsors who support C+K! Add comma separated list of ingredients to exclude from recipe. My husband enjoyed it too. Peel and cut beets into eights. Hilary’s goal is “to use the best ingredients while still getting a product to consumers that they can afford,” and she manages to do so thanks to careful ingredient sourcing, as well as the continued support of Whole Foods Market and her loyal customers. eliminated oil, added 1 T cherry jce to reduce maple syrup. Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and … Peel the rough skin from the beets with a vegetable peeler. Just before serving, drizzle with olive oil and aged balsamic vinegar, and freshly ground black pepper. Gradually whisk in the oil. I use your recipes every day and they are always amazing. Menu items were selected around her desire for “everyone to feel good.” They offered organic, locally-sourced meat burgers and a veggie burger that, to her surprise, became the second most popular item on the menu. We both really liked this salad which was just a little different from others. I also grated the beets as I don’t have a mandoline and it seemed quicker/easier than matchsticks. I’m glad to know that my dollars count for good at Whole Foods Market. I had 2 beets to use so I gave this a try, although I didn’t have arugula so I subbed half a small head of iceberg lettuce that I had in the fridge. Since I had the ingredients for the beet salad, I made it at home for tonight. Now I want to look up that Food Network show! For the vinaigrette: Whisk the olive oil, apple cider vinegar, Dijon mustard, pepper and salt. I will have to look for Hilary’s dressing when I am at Whole Foods! Your blog has also inspired me alot and helped me eat alot healthier. She chose Redmond’s Real Salt from Utah because it tastes better and offers over 60 trace minerals. Her black rice burgers feature rice from Lotus Foods because their SRI growing method requires 50 percent less water. I also made a lemon vinaigrette and added fresh minced garlic. I’m sad I missed out on Local Burger! Place beets around the arugula leaves. And thanks for the back-stage tour at Hilary’s plant — it’s always interesting and informative to see how these things are made. Add some roasted beets, raw walnut pieces, and crumbled or cubed feta, and this salad is real crowd-pleaser. 4-5 medium beetroots (if greens are attached - see beet greens recipes). Thank you for sharing, Karen. Place in oven 30 to 35 minutes until tender. Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. :). Step 2 Assemble the salad by layering the arugula, chopped scallions, beets, feta, and pine nuts. One of my friends works at KU and says it was one of her favorite places to eat. Hilary sounds like an awesome lady. Whisk the vinegar, shallots, and honey in a medium bowl to blend. I adore arugula with my whole heart. Top with crumbled feta. I saw no instruction to cook them. I quickly recognized our shared passion for all aspects of food and nutrition, although I admit that Hilary’s intensity surpasses my own. Always free • Unsubscribe anytime. Her veggie burger recipe’s success was telling. Yes! Toss and serve. What an inspiring story, and holy smokes – that is a LOT of veggie burgers! Thanks for an easy recipe! Place on baking sheet and toss with 2 tablespoons olive oil. Im thinking of roasting and cutting them a little thicker. 1 Tbsp Runamok Ginger Infused Maple Syrup; 2 Tbsp walnut oil; 1 Tbsp fresh lemon juice; Salt and fresh ground pepper . I love beets and do eat them raw sometimes, but I only eat organic ones. It is delish! I could go on and on. Peel beets and slice in half-moons or wedges. I loved it so much that I posted the recipe on my FB page. That’s why her products are manufactured in a facility free of allergens like gluten, egg, dairy, soy, corn and nuts. Thanks for recipe. Add the thyme, mint, sea salt and black … And that mural! I julienne the beets and heat them in the microwave. Wrap the beets individually in aluminum foil and place them on a sheet pan. I had never cooked with beets prior to making this salad and although preparing them is labour-intensive it is well worth the effort. – Add the feta cheese on top and serve. i want to slide the contents of that bowl into my mouth like a pelican and fly away and crunch the beets all afternoon. Feel really good after i eat them raw in this particular salad, i made it several... A naturopath ’ s balsamic thyme dressing to making this salad is my favorite!! Companies i love the matchstick beets, arugula, walnuts and garlic in a medium-sized serving bowl whisk! 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