Beet Salad with Cocoa Balsamic Vinaigrette 1

It seems to me like you can get good fresh beets almost year-round.  I think they can be planted and grow in a range of conditions, and store really well, so I have been finding good local ones all the time.

For me that means I have had a real Ted and Robin like relationship with beets lately.  I’ll go through a few weeks where I love beets, can’t get enough of them, and eat them every day.  Then I get super sick of them, and we take a break for a while.  Then I remember how delicious they are and it’s back to bffs.

I was on a break from beets when I saw a beet salad on a menu I couldn’t resist.  Cocoa+Hazelnuts+Beets!?  I mean, seriously, I had to try it.  One bite and I fell in love with beet salads all over again.  And now not only is that one of my favorite restaurants, it’s one of my all time favorite dishes!!

Beet Salad with Cocoa Balsamic Vinaigrette 3

I hadn’t wanted to make it at home, because I was a little unsure if I could get it just right.  I also didn’t want beet burn out again, because that salad is just too good to live without.

But when I opened my produce box this week and there were 3 beautiful beets, I knew I wouldn’t have to think of how to use them.  It was time.

The great news is that my version was just as good (if not a little better because I was able to go buck wild with the hazelnuts at home).  The less great news was that I am going to have to figure out how to not make this all the time so I don’t get tired of it and we can stay together forever!!

Health highlights of beets: aside from being oh so pretty, beets are also super rich in healthy nutrients.  They are packed with fiber and antioxidants.  They are anti-inflammatory and their combo of nutrients has been shown to reduce risk of cancer risk.

Beet Salad with Cocoa Balsamic Vinaigrette 2

Vegan Beet Salad with Cocoa Balsamic Vinaigrette
Prep time: 
Total time: 
Serves: 2
  • 1 teaspoon Cocoa Powder
  • 3 tablespoons Balsamic Vinegar
  • 2 tablespoon EV Olive Oil
  • 1 teaspoon Honey (sub for maple syrup if you do not eat honey)
  • hearty pinch Sea Salt
  • 3 cooked Beets
  • 5 ounces Baby Arugula
  • ½ cup Toasted Hazelnuts
  1. In a large bowl add the cocoa, balsamic, olive oil, honey, and sea salt
  2. Whisk well to combine, set aside
  1. Chop the beets into bite sized pieces
  2. In the bowl with the dressing add the beets, arugula, and hazelnuts
  3. Toss to combine
  4. Serve and enjoy!


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