Arugula has to be my favorite salad green. I adore the peppery zip it adds to salads, sandwiches, & pizza. Also known as rocket, roquette & rugula, arugula packs a mighty punch of vitamins. Compared to some lettuce varieties it contains eight times the amount of bone-healthy calcium; five times the vitamin A, vitamin C and vitamin K.
It’s super easy to grow & produces over a very long period of time. I try to successively plant it in our garden from mid-April through the end of summer so that we always have a fresh supply.
I especially love it paired with one of my other favorite veggies; beets. I know, I know they taste like dirt, but I suppose that’s why I love them so!
Arugula & Roasted Beet Salad
Wash beets & trim ends. Place in a shallow baking dish & drizzle with olive or grape seed oil & a dash of salt if you like. Cover with foil & roast until tender. The roasting time is relative to the size of the beet, so anywhere from 25 minutes to an hour. Let cool until you can handle them & then slip the skins or peel them & slice.
Arrange your just ‘picked from the garden’ Arugula on a plate & top with sliced beets & drizzle with your favorite vinaigrette. Make it extra yummy by adding crumbled goat cheese, chopped chives, & roasted nuts.