RECIPE: Beet and Arugula Salad

Whilst on my Wellness Retreat in Varenna, Italy, I confess, panne, pizza and gelato were regulars in my diet. However, I did have several insalata mistas, which typically consisted of raddichio, grated carrots and green lettuce.  Simple and nutritious, but over time, my palate longed for something with a little more zip!

Thankfully, across the street from our apartment was a small grocery store which carried fresh produce*.  I noticed there were several jarred and vacuum sealed vegetables in marinade.  I would’ve skipped over these in the states but figured I’m in another country and exploring their cuisine is part of the experience right? So, I purchased a “bag” of beets and a jar of marinated funghi (mushrooms, which’ll make an appearance in another blog post)

Beets can be found packaged this way at Trader Joe’s and I’m sure many other grocery stores in the USofA or in jars and cans, as well.  Probably some farmers markets providing them, our your grandma may have some she canned 19 years ago in her basement somewhere.  Doesn’t matter to me how you get you beets, just know that they are oh so good for you! (lower blood pressure, have antioxidants, lots of fiber and vitamins, are anti-cancer to name a few)

2 Tbsp Olive oil

3 Tbsp Balsamic Vinegar

3 large Beets from, can, jar or vacuum sealed bag, chopped with ~ 1/4 cup of their juice

1 Tbsp sunflower seeds

3 cups arugula

1 orange sliced

5 dashes of salt and pepper

 

 

(* this store also carried a variety of cheeses from a local creamery.  I spent a significant portion of our food budget on the ridiculously good cheeses)