Arugula, Beet & Rice Salad. Give it some love.

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I did not grow up eating beets. No way. The only place I remember seeing beets is on restaurant salads and I usually pushed them aside.
The other day, my husband, Brian, lets me know that he loves beets. What the heck? I have been with this man for over 13 years (we met in 1999 and married for 5 1/2 years) and I did not know this fact about him. Wow, Brian loves beets. It got me thinking. I wonder what else I don’t know about this dude…
Yes, he used the word “love” when talking about beets. He could have used the word “like” or said “they are OK,” but nope, he used the word “love.” Wow.
So, I made him a rockin’ beet salad that he totally loved. Did Madilyn eat it? No way. She had leftover brown rice from a sushi restaurant. No worries. I pick my battles with my 2-year-old. Heck, it is better than chicken nuggets, right?
Maybe you love beets and you don’t even know it. Give beets some love.

Arugula Beet & Rice Salad
Ingredients:
3-4 beets
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon honey
1/2 cup olive oil
salt and pepper, to taste
1 package of arugula
1/2 cup walnuts, toasted
1 cup of cooked brown and wild rice
Directions:
Heat oven to 350°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for about 50 minutes. Remove from oven and let beets sit in the pouch for about 10 minutes. Open pouch and let beets cool.
Meanwhile, make the salad dressing by whisking together vinegar, mustard, and honey in a small bowl. Slowly whisk in the oil and season with salt and pepper. Set dressing aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with arugula, walnuts and rice. Add the dressing and mix together.
Wanna cook like this? Let’s do it together. Join me for Busy Women Mealtime Makeover. We’re starting in a few weeks but the spots are filling up. Only 30 spots so get yours now!