Today was a day filled with packing, sitting and staring at empty boxes while feeling overwhelmed, more packing, a Caillou marathon, folding the Mt. Everest of laundry, more packing, funny cats on YouTube and, finally, this post.  With the move less than two weeks away, I’m starting to realize I need to eat all the food we have left.  It doesn’t help that I went grocery shopping this past weekend.  I want to waste as little as possible….I may gain several pounds during this feat.

At least I started with something light….and easy!  It involves very few ingredients but is huge on flavor.  This is what I love about the summer, there are tons of bold and fresh ingredients available on, literally, every corner.

The beets take 45 minutes to roast, I packed four boxes of kitchen nonsense in that time.  I don’t even know how I accumulated all these things and what’s worse is I still buy more.  I didn’t even know I owned a salad spinner.  I can’t wait to use it!!!  I do have to mention that my current kitchen is the size of a small postage stamp so most of my things were stored in the deep recesses of my cabinets never to see the light of day again…or at least until yesterday.


Once the beets are roasted, the skins peel right off…no peeler needed.  Easy peasy. (I hate that phrase.) I did nothing to the arugula except rinsed and drained it (should have used the spinner).  The dressing was whipped up in my mini food processor.

Roasted Golden Beets

Other than the time it takes to roast the beets, which can be done in advance and stored in the refrigerator, this salad comes together in about 5 minutes.  Great as a side dish or a light lunch.  My husband ate it for breakfast this morning with his blueberry pancakes.  I did give him the side eye.

Golden Beet and Arugula Salad

Golden Beet and Baby Arugula with Yogurt Chive Dressing

Serves 2 as a main course, 4 as a side

3 large golden beets, leaves and stems removed

2 tablespoons olive oil

1/2 teaspoon kosher salt

3 cups baby arugula, washed and dried

1 cup fat-free plain Greek yogurt (I used Chobani 0%)

1 large garlic clove

1/4 cup champagne vinegar

4 tablespoons chopped chives

salt to taste

Preheat oven to 450 degrees.

On a large baking sheet, toss the beets with the olive oil and kosher salt.  Roast in the oven for 45 minutes or until tender.  Set aside and let cool to room temperature.

Once the beets are cooled, cut off the stem end and remove the skins by rubbing with your hands.  The skins will peel off easily.  Slice the beets into 1/4 inch rounds.

In the bowl of a food processor or blender, blend together the yogurt, garlic clove, vinegar, chives and salt until thoroughly combined.

Line a serving platter or plate with the arugula, top with the beets and pour the dressing over the salad.  Serve immediately.

Beet Salad