Spiced Shredded Beet and Arugula Salad

For the most part, everyone in my family is pretty open to most ingredients. When I introduce new foods, I normally hear mild grumbles with a hint of intrigue.

But there are a couple of foods that are just off limits.

Beans are a big one. Eggplant is definitely on the list. And until I made this dish, beets were a major no go.

Now, I happen to really enjoy beets. So I wasn’t really taking no for an answer when I was given the no go on the red roots of joy.

Recently, something came alive in me and I decided I wasn’t going to take no for an answer.

I was going to serve beets and they were going to like it.

Well, maybe not like it, but they were going to eat it.

And even though no one LOVED them. Everyone at them.

But I loved them. That night. And again the next day for lunch.

Baby steps.

You will need…

8 ounces arugula

1 pound raw beets, peeled and grated

2 large carrots, peeled and grated

¼ cup goat cheese crumbles

2 tablespoons white wine vinegar, divided

¼ cup fresh lemon juice

2 tablespoons olive oil

1 tablespoon honey

¾ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

1 teaspoon salt

Start by drizzling the grated beets with 1 tablespoon of the vinegar. Beets have a really nice flavor when marinated in vinegar.

Let them marinate in the vinegar for 20 minutes while you assemble the rest of the salad.

In a mason jar or small bowl, combine the lemon juice, spices, salt, honey, remaining vinegar and olive oil.

Shake the jar till everything is combined or whisk well if you are using a bowl.

In a salad bowl, combine the beets, arugula, carrots and goat cheese.

Drizzle with your spicy dressing and toss well.

Serve immediately.

Love and Beer Floats

Angela