Arugula and Beet Salad
This salad was put together in minutes using only 5 ingredients: arugula, beets, apples, cranberry orange goat cheese and a simple vinaigrette.
Ingredient: Arugula
Arugula–
- Description
Arugula is a small delicate leaf, but don’t let it fool you, it packs a powerful peppery punch of flavor. The older the plant, the stronger the pepper flavor will get.
- Preparation
Arugula is used in salads. It is often blended with other greens to temper its peppery flavor. Arugula can also be cooked as you would other bitter greens.
- Storage
Arugula will last a week in the refrigerator if you place it in a produce bag. You will get you best results using your arugula fresh out of the garden, or share box.
- Nutrition
Vitamins, A, C,K, folate, calcium, iron, potassium
Whenever in the season it can become overwhelming with greens such as arugula, one trick is to wilt them.
Jess’s husband is not a fan of arugula (honey, please don’t read this next part) but he has eaten wilted arugula many times unbeknownst to him. When wilted, it loses some of it’s spiciness and becomes much milder to the tongue, making it much easier to pass off as spinach to someone that doesn’t like it. To take it a step further, toss it with garlic or Garlic Lime Aioli.