carrot beet and arugulaBeets are in season, and so good for your body and health.
They are rich in nutrients and antioxidants, have strong anti-inflammatory properties, serve as a great detoxifying cleanse for your body, and are even known to be nature’s Viagra.

The combination of sweet, creamy and bitter is a great balance for a salad and the colors together are gorgeous. This is a perfect for a little starter or side dish.

Carrot, beet and arugula salad
Serves 2
241 calories
25 g
7 g
13 g
5 g
4 g
258 g
230 g
16 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 241
Calories from Fat 119
% Daily Value *
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 7mg
Sodium 230mg
Total Carbohydrates 25g
Dietary Fiber 5g
Sugars 16g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 2 medium red beets
  2. • 1 large carrot, cut into ¼ inch thick pieces
  3. • ½ red onion, sliced
  4. • ½ tablespoon of olive oil
  5. • Salt and pepper
  6. • 2 big handfuls of baby arugula salad
  7. • 1/4 cup of balsamic vinegar
  8. • 1 tablespoon olive oil
  9. • 1 oz. goat cheese
  1. 1. Preheat the oven to 425 deg F (220 deg C)
  2. 2. Clean, scrub and trim the beets and wrap them with aluminum foil. Place them on a large baking pan.
  3. 3. Cut the carrots and onions and toss with oil, salt and pepper. Place them next to the beets and bake both beets and carrots together in the oven for about 30 minutes, or until the onions are charred and the carrots are cooked. Take the carrots and onions put of the oven and set aside. 4. Continue to bake the beets for another 1 hour. Take the beets out of the oven, remove from the foil, and let cool before rubbing the skin off the beets. Slice the beets and let them cool off.
  4. 6. In a small pot, heat the balsamic until reduced to half the original amount, and let cool off.
  5. 7. Place the arugula salad on a serving plate. Lay out the beets on top and then carrots and onions. Drizzle with olive oil, reduced balsamic, and salt and pepper.
  6. 8. Top with crumbled goat cheese and serve.
  1. * You can also top with some roughly chopped pistachios to add a little crunch and salty flavor.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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