Fennel & Arugula Salad with Roasted Red Beets

Updated: Jan 10, 2019

Super fresh and packed full of nutrition, this salad works with any main.

Serves 2


  • 3 beets, cubed and roasted

  • Handful of beet greens, chopped

  • Handful of fresh baby arugula, washed

  • Half head of fennel, thinly sliced

  • 1 tbsp olive oil

  • 1 tbsp lime juice

  • Lime zest

  • Salt & pepper


  1. Preheat oven to 350°F

  2. Wash beets, scrubbing them to remove all dirt and debris. Cut into cubes, spread on baking sheet and roast for 30 minutes

  3. Using mandolin, thinly slice fennel (or slice thinly using knife)

  4. In a bowl, add beet greens, arugula, fennel, olive oil, lime juice and zest, salt and freshly ground pepper

  5. Plate salad

  6. Once beets are roasted and cooled, top salad and enjoy!

Dr. Michael Greger explains the benefits of eating greens:

"...associated with reduced rates of heart disease and a longer life span, not to mention the "veggie Viagra" effect...There's a link between vegetable consumption and improved sexual function, as well as improved blood flow to the most important organ of the body, the brain."

Go With The Flow

Veggies that are rich in antioxidants help remove free radicals. Heart attacks, strokes and even impotency is from a lack of blood flow. Beets, beet greens and arugula are on Dr. Greger's top ten list of food sources of nitrates (How Not To Die, page 136-138) which "signals the muscle fibers within the walls of your arteries to relax, allowing them to open up and for more blood to flow."

It's good to remember that since beets are so rich in color (and antioxidants), we'll also see it taint our pee and poo. So don't be alarmed, that's just the good stuff passing through. 🤗

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