so if i were to throw a party in a bowl, the guest list would be as follows:
it’s really all you need. however in this case, salmon showed up fashionably late and really got things going.
but first, some deets on the benefits of beets:
(a) high in antioxidants
(b) excellent for digestion
(c) also known to lower blood-pressure, act as an anti-inflammatory, and support a healthy metabolism (huzzah!)
now on to the recipe. ingredients are as follows:
- olive oil
- 1-2 beets
- crumbled goat cheese
normally i roast beets in the oven, but i wanted to try sautéing them, which worked out great.
first wash, skin, and dice your beets
in a pan with 1-2 tablespoons of olive oil saute the beets until tender, then transfer to your bowl with the oil from the pan (this will serve as your salad dressing).
add in the arugula and goat cheese to your preferred ratio. i like the beets to be the bulk of the salad. toss the three and set them aside.
meanwhile, in the same pan heat another tablespoon of olive oil on medium high heat. season your salmon with sea salt and fresh pepper to taste. cook the salmon in the pan (skin side down) and cook until the lower half of the salmon is opaque. then flip the salmon and increase the heat slightly. i remove the skin at this point and flake my salmon into chunks so the pieces get just the slightest bit of crisp to them.
once your salmon is just at the point of cooked remove the pan from heat (the salmon will cook on it’s own a bit longer anyway) and immediately transfer it to your salad. the warmth will melt the goat cheese just enough to act as a salad dressing.
from there, grab a fork and enjoy!