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Lilly’s Table

 
 
Mushroom Barley Risotto
© Lillys-Table.com Photo of Glazed Beets & Wilted Arugula
 

Tags: Nut Free Low-Glycemic Gluten-Free Dairy Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Glazed Beets & Wilted Arugula

from Mushroom Risotto with Glazed Beet & Arugula Salad , the Week of November 10, 2013.
View the next recipe for this meal.

Pan braise the beets, toss with baby arugula and a crumble of goat cheese. A sprinkle of your favorite nuts instead of the goat cheese will give you a nice vegan and dairy free alternative.

Ingredients

  • 1 lb beet, any color
  • 1 tablespoon butter, unsalted, or olive oil
  • ½ teaspoon salt
  • 1 cup orange juice
  • 1 cup water, or more if needed
  • 3 cups arugula, washed and dried
  • 2 ounces goat cheese, crumbled or nuts instead

Serving Size: 2 People

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Preparation Instructions

Trim the beets and remove the skin with a vegetable peeler. Cut into quarter pieces and slice about 1/4 inch thick into thin triangles.

Melt the butter in a skillet over medium heat. Toss in the beet slices and sauté until lightly golden for about 5 minutes.

Pour in the orange juice and water. Allow to simmer for 10-15 minutes until the beets are tender and the juice has thickened.

If the sauce is thick before the beets feel cooked, add more water and continue to simmer until they are your desired tenderness.

Arrange the arugula on plates or in a large bowl. Top the greens with the beets and crumble on the goat cheese or nuts.