Tender roasted beets are tossed with peppery greens, sliced radishes, and fresh herbs for a heart-healthy, high-impact salad. Add a zesty dressing and sunflower seed topping and you have the perfect to-go lunch recipe.
Recipe yields 8 servings
Preheat oven to 375°. Rinse beets and place on foil. Wrap beets in foil and seal package shut. Bake until beets are tender, about 45 to 60 minutes, depending on the size of the beets. Remove from oven, open foil carefully, and let cool completely.
With a knife, trim the end of a roasted beet. Wrap a paper towel around the beet, and rub the beet in the paper towel until the skin comes off. Repeat with the remaining beets. Slice the beets.
In a large bowl, combine the sliced beets, onion, carrots, radishes and arugula.
In a small bowl, combine the garlic, lemon juice, oil, basil, thyme, salt and pepper. Add the dressing to the salad and toss. Sprinkle with the blue cheese, almonds and sunflower seeds. Toss gently to combine.