Mélange of Roast Beet with Arugula and Almond Granola (serves 4)
For the salad:
- ¾ cup baby arugula
- 2 trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices (optional)
For the red and golden roast beets:
- 1 pound red medium beets
- 1 pound gold medium beets
Roast beets at 350 degrees until fork tender (about 45 minutes). Allow beets to cool and remove skin. Cut into medium dice. Try to keep red beets away from golden beets to preserve color.
Red beet puree:
- 1 pound medium beets
- ½ cup orange juice
- zest 1 orange
- 1 date
- salt to taste
Roast red beet at 350 degrees until fork tender (about 45 minutes). Once cool, peel off skin and combine in blender with orange juice, zest, date, and salt. Blend until smooth.
- ½ cup slivered almonds, toasted
- ½ cup rolled oats
- 2 tablespoons maple syrup
- 2 teaspoon melted coconut oil
- ⅛ teaspoon almond extract
- ¼ teaspoon salt
Toss granola ingredients together in a bowl and transfer to a baking dish. Bake at 300 degrees for 15 minutes.
Arrange beets, beet puree, and granola on a plate and garnish with baby arugula and rhubarb. Serve! This dish can be broken up and used separately as well.