Beet it! beet, herbed cheese, & arugula salad

Delight in the harmonious blend of earthy beets, creamy herbed cheese, and peppery arugula in this vibrant and flavorful salad.

Ingredients:

• 3-4 Medium-sized Beets
• 1/3 cup Agave Nectar
• 4 tablespoons Honey
• 1/4 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• 5 handfuls Arugula Leaves, washed and cut
• 1 tablespoon Dried Basil
• 170g Cream Cheese
• 90g Sour Cream
• 2 tablespoons Parsley, finely chopped
• 2 tablespoons Chives, finely chopped
• 1 Garlic Clove, minced
• a few pinches Salt & Pepper

Instructions:

1. Rinse the beets thoroughly, removing the leafy greens. Peel them and separate into 2 portions.
2. Cut the first portion of beets into slices 1/4 inch thick. Cook in 4 cups of water and Agave Nectar for approximately 30-40 minutes until they are easily pierced with a fork.
3. Slice the second portion of beets thinly using a Mandoline slicer. Coat them in a mixture of Balsamic Vinegar, Olive Oil, Honey, Dried Basil, Salt & Pepper until well coated. Bake in the oven at 180 °Cor 40 minutes, flipping them halfway through.
4. While the beets are cooking, prepare the herbed cheese by combining Cream Cheese, Sour Cream, Minced Garlic, Chives, and Parsley until a thick and creamy consistency is achieved.
5. Dress the Arugula with the same Honey-Balsamic Vinaigrette used for the roasted beets.
6. Once the Beets are cooked and cooled, plate by first laying a bed of Arugula, then arranging the boiled beets on top. Use a piping tool (you can create one by cutting a small hole in a ziploc bag) to pipe the herbed cheese over the beets. Finally, place the crispy beet chips around the cheese to create a floral design.

Summary:

• Calories: 2010 kcal
• Fat: 130 g
• Protein: 19 g
• Carbs: 208 g
• Potassium: 1554 mg
• Magnesium: 127 mg