Roasted Beet, Toasted Cashew & Arugula Salad
Confession: I used to be afraid of beets. The color and texture just freaked me out. I was afraid of beets in the same way I was afraid of mushrooms and tomatoes: I didn’t think I liked them so I simply steered clear. My grandmother would constantly ask me growing up, “How do you know you don’t like it if you don’t try it?” And so I would. I’d try everything.
I owe much of my appreciation for food to my grandmother, who taught me to be willing to try new things and appreciate the different flavors. Now there are only a handful of things I don’t like: salami, most beer (shocking, I know!), and chopped liver. That along with most packaged/microwavable meals because they simply freak me out.
This weekend, inspired by a recipe I found in Clean Plates Cookbook, I decided to play with the ingredients I had on hand and crate a fun salad full of color and fresh produce. And the star ingredient is, you guessed it, beets. Beautiful, glorious, naturally sweet beets. Think of ’em as nature’s candy!
Roasted Beet, Toasted Cashew & Arugula Salad
This salad was adapted from Clean Plates Cookbook’s “Mustard … Read More!