Nat's Roasted beets and arugula salad
This is the best beet salad you will ever taste! After having this one you will never order a beet salad in a restaurant again, we promise. Shown here it is paired with a very simple but amazingly tasty piri piri chicken.
Salad
Peel beets and cube them. In a large bowl 1 tspn some olive oil and 2 tbs vinegar. Add 1-2 tbs cumin seeds and mix. Add beets, mix well. Place in pan with foil as shown below. Cook in oven or BBQ for 45min or so until beets are tender and roasted. BBQ cook time is a bit less than oven typically. Mix beets around occasionally to ensure they cook evenly.
Peel and cut apple and place in a bowl with the lemon juice to add flavour and prevent browning. Cut onion thinly and mix with arugula, and cucumber. Optionally you can add a few cherry tomatoes for flavour and colour. Add a small amount of cheese to the mix.
When beets are done plate the salad mix, top with beets and apple and cover lightly with dressing.
Dressing
Note that we still need to document the quantities for this dressing, but you still can try it.
Mix a bit of oil, vinegar, cumin powder and mustard in a bowl. Pepper to taste.
Alternatives
No arugula? No problem, mix in the leafy greens you have it will still taste great.
Here is what the beets look like on the BBQ.
