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Roasted Beet Salad with Goat Cheese and Arugula
"Beets are a remarkable source of choline, folic acid, iodine, manganese, sodium, fiber and carbohydrates in the form of natural digestible sugars. I know many people like to boil beets, but my favorite method is to roast them in the oven until all the natural sugar starts to come out and caramelize. I peel them after they have been roasted, then slice them thin and serve with creamy goat cheese, fresh arugula, olive oil and a thick balsamic glaze over the top! The sweetness from the beets, along with the slightly bitter taste from the arugula and the tangy balsamic, is a dynamite combination. It made a beet-lover out of me," Cristina says.
Get Cristina Ferrare's recipe for Roasted Beet Salad with Goat Cheese and Arugula
Get a list of Cristina's favorite seasonal veggies and how to prepare them
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