It is getting seriously HOT in the valley! This week I could not muster the willpower to turn on the oven, let alone the stove without breaking out in a sweat. So in the meantime, I am turning to this no-heat wonder salad to survive the heat! Although it took me a little while to develop a taste for beets, I’ve joined the beet bandwagon wholeheartedly, and there is no chance I am getting off any time soon.
I get it if you have beef with beets. But, hear me out. Beets often have an “earthy’ flavor (sounds tempting doesn’t it?) but recently, I discovered that Whole Foods and Safeway both sell prepackaged, marinated beets by a brand called Love Beets. I think my life has changed for the better since discovering these. They are so flavorful – and not even resemblant of the dirt in which they were grown.
I normally won’t bite into a beet on its own unless it comes accompanied with some goat cheese or in chip-form. However, these are worthy of a bite – no frying or cheese necessary. That being said, I still sprinkled a little feta in the salad for good measure because that’s just the type of gal I am (call me a feta fanatic if you want).
Aside from the feta, I am also obsessed with sunflower greens! Sunflower greens are a microgreen (aka nature’s confetti), meaning they are not fully sprouted yet. Microgreens are so easy to add as a supplement to any salad, but I wanted to highlight them in this salad and sunflower greens work particularly well in this recipe texturally. More importantly though, microgreens have the virtually the entire vitamin alphabet (A, B, C, D, E, Folate…ok, I cheated with that one a little)
Here are some more reasons I am L-O-V-I-N-G this salad for summer:
- Beets are anti-inflammatory – that means anti-bloat (yay! for bikini season)
- You can whip up this salad in under 15 min which is crucial because she busy.
- FETA! Call me crazy, but I think it works with beets better than goat cheese. Versus goat cheese, feta packs a lil’ punch of much needed tangy goodness
- Sunflower greens have 100 times the amount of enzymes as compared to fully grown greens and contain lecithin which breaks down fatty acids in the body (more bikini power)! More power to you lil’ sunny greens!
I hope you love this salad as much as I do! So here are the deets!
Calories per serving: 294 cal (with dressing)
- 3 cups sunflower greens (sub with any other micro green/sprouts if you can’t find them)
- 3 cups arugula
- balsamic roasted beets (I buy Love Beets)
- pickled red onion (I followed Bon Appétit’s recipe)
- 1/4 cup walnuts roughly chopped
- 1/4 cup crumbled feta
- 1 avocado thinly sliced
For the Feta Vinaigrette:
- 1/4 cup crumbled feta
- 1 tbsp apple cider vinegar
- juice of 2 lemons
- 1 clove minced garlic
- 2 tbsp olive olive oil
- Start by pickling your red onions as you’ll want to let them sit as long as you can to develop their flavor and that vibrant pink color.
- Next, combine the feta, lemon juice, garlic, apple cider vinegar, and olive oil in a blender to emulsify the ingredients and get a smooth consistency. Store this in the fridge while you work on the rest of the salad.
- Prep the salad ingredients, measuring out the feta and walnuts first. Roughly chop the walnuts and set these and the feta aside. Meanwhile, slice the avocado into roughly 1/4 in. thick slices. My tip for slicing an avocado is to halve it, peel off the skin, and lay it face down on a cutting board. Cut horizontally across the avocado to get prettier, more uniform slices.
- Quarter the beets and set these aside as well.
- To start assembling the salad, combine the arugula and sunflower greens in a large bowl and toss in the dressing. With tongs (so as to avoid getting too much dressing) lay a portion of greens on each plate.
- Next, top each with the beets, avocado slices, red onion, feta, and walnuts.
- That’s it! Couldn’t be any simpler to make a refreshing salad in this summer heat!
Thank you so much for reading this, and anything else on my blog! I appreciate my readers so, so very much!