Beet, Apple and Arugula Salad

Some people (like me) love beets. Cold, hot, in salads, stews or smoothies... you name it, I like it. Others, like my mom, spend their entire lives avoiding them until they finally find a preparation they like. (One of my recipes of course ;)

If you are an avoider I hope that this recipe will be your turning point. Why? Because beets are a source of: Vitamin A, B, (folic acid) C, iron, potassium, phosphorus, magnesium, calcium, carotenoids and dietary fiber. (Phew!) They are used to detoxify the liver and spleen and to help balance the blood’s pH balance by reducing the blood’s acidity. (Acidic blood creates a welcome environment for viruses and bacteria to flourish.) But the best news for those who are trying to lose weight is that the cellulose content of beets acts as a bulk residue increasing peristalsis (the muscle contractions that move food through the digestive tract.) In other words, they keep you regular:-P

Hope you enjoy! 

Ingredients:
1 1/2 small beets (Trader Joe's has precooked beets if you want to skip a step. Use 2 TJs beets.)
1 granny smith apple, peeled cored and chopped
1/4 cup chopped raw pecans
1 1/2 packed cups baby arugula, lightly chopped 
goat cheese, crumbled

Dressing:
1/2 small orange, juiced and zested
1/2 tbsp olive oil 
1/2 tbsp honey
1 tsp apple cider vinegar
sea salt
ground black pepper

Directions:
Preheat over to 400. Cut tops off of beets and brush off any dirt with a towel (washing them will cause them to boil rather than roast. The skin will be removed and they will be washed after roasting.) Place on a baking sheet wrapped in foil and bake for about an hour.
Take out of the oven and place in a large bowl, then submerge with cold water. Wait about 20 minutes then peel the skin off under water with your hands. It should come off easily. 
Chop beets into bite sized pieces and place in a large mixing bowl.
Fill the bottom of a medium sized saucepan with water and place a steamer basket in it. Place over medium high heat and bring the water to a boil. Add the chopped apples, cover and steam for about 2-3 minutes. (Don't lose track of time or your apple slices will be soggy like mine.)
To make the dressing add olive oil, apple cider vinegar, orange juice and orange zest. Add black pepper and sea salt to taste. Add additional orange juice or vinegar to taste. Pour over the beet mixture and toss to coat. Add the arugula and pecans and toss again. Plate and top with goat cheese.