Saturday, March 16, 2013

Dr. Fuhrman's Beet, Arugula and Chickpea Salad

I know I've mentioned this before, but I have a $3.95/month subscription to the Dr. Fuhrman Member Center. The main thing that I get out of it is one Dr. Fuhrman approved uber-healthy recipe sent to my e-mail inbox every day. You are probably asking why someone would need such a thing, given the proliferation of healthy recipes on the internet in places like Pinterest and on blogs, plus all of the amazing cookbooks that are now out there.

I just like the reminder that Dr. Fuhrman's Nutritarian recipes are what I am striving for. I'm no where near a perfect Nutritarian (I'm making brownies today with maple syrup in them), but the more real Nutritarian recipes that I can find, make and fall in love with, well, the better.

And that's just what happened with this Beet, Arugula and Chickpea Salad. I had come home later than usual from work last night and I wanted to throw together a nice dinner for my family. I didn't have the time to start washing and chopping salad greens, so the base of arugula here, besides the fact that I adore arugula, was a huge time saver. As was the fact that I always keep Trader Joe's Steamed Beets in my refrigerator. That cuts a whole lotta work outta this recipe.
I just want to warn you that this salad is a sweet salad, at least if you make it just as the Dr. Fuhrman recipe suggested. If you don't prefer your food sweet, I recommend using far fewer raisins in the salad dressing and that should make a huge difference in the final product.

This is the type of salad that I would be proud to serve to guests or to bring to a pot luck. It would really wow people with it's creativity, yet it's so easy to throw together last minute. I love that!

Roasted Beet, Arugula and Chickpea Salad
serves 2 as a main course, 4 as a side dish
based on a recipe from Dr Fuhrman's member center

print me!

1 package of Trader Joe's Steamed beets, drained and cut into chunks*
1/4 cup balsamic vinegar
1/2 cup water
1/2 cup walnuts, divided
1/4 cup raisins (or less if you like things less sweet)
1 teaspoon Dijon mustard
1 clove garlic (a large one if you really like that raw garlic sensation)
1/4 teaspoon dried thyme
1 cup cooked chickpeas (if using canned, use 2/3 of a can of no-salt or low-sodium chickpeas, drained & rinsed)
7 ounces arugula (this is the size of the bag of arugula at my local Trader Joe's)

Place the balsamic vinegar, water, 1/4 cup of the walnuts, raisins, mustard, garlic and thyme in a high-powered blender and process until smooth.

In a large bowl, combine roasted beets, chickpeas, arugula and desired amount of dressing. Top with remaining 1/4 cup of walnuts.

*If you do not have access to precooked beets, you can roast 4 medium beets. Wash and scrub them first. Cut off the leaf ends. Preheat oven to 400 degrees F. Wrap each beet in a piece of aluminum foil. Place wrapped beets on a baking sheet lined with aluminum foil (this avoids disastrous possible clean up later). Roast for 45 minutes to 1 hour, depending on the size of your beets. Carefully remove the foil (the steam coming out and the beets themselves will be very hot) and let cool. Rub off the skins. Chop into 1/2 inch pieces.

Did you have any memorable kitchen experiences or recipe success this past week? Please share! If you would like to leave a comment/view the comments, please click on the title of this post (the orange text above).
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