I want to share this stunningly beautiful side with you of Arugula, Spiralized Beet and Jicama Salad. In spite of the strong individual flavors of each ingredient, they all play well together.
But first this…
The hubs and I have entered a new era. As of early May, we sold our business and are now officially retired! We took a quick celebratory trip to Cabo to chill by the pool at this beautiful resort, The Grand Solmar. Check out these waves!
We were so impressed with the wide spread hospitality of the staff here. Always ready to accommodate you for anything. The grounds were impeccable and anything you needed was right there, no need to go into town. However, downtown was just a 10 minute walk and we did venture into town for some local eats.
We took in gorgeous views and ate great food. Had dinner at the Sunset Da Monalisa, built into the cliffs of the Sea of Cortez.
Road a bus north 40 minutes, walked 10 blocks then took a taxi to Flora Farms. It’s a well known farm to table restaurant and the food and drink there was outstanding. This chilled cucumber soup with hints of rosemary and fennel, was absolutely unforgettable! The gluten free Shrimp Arugula Pesto Pizza was also something I would order again.
We are back in the pacific northwest now. There’s nothing like the comfort of your own home and time with family. It was good to have a vacay for recharging with several home projects pending i.e. a new deck floor and updating a guest bedroom. More pics to come. Stay tuned!
The garden had beets, arugula, kale, swiss chard, bok choy and spinach ready for picking.
I whipped up this salad with garden fresh arugula and beets with added jicama for color and crunch. The beets and jicama were spiralized with my (3 blade) Paderno Spiralizer. The beets are roasted for 15 minutes but the jicama remained raw.
It’s a stunningly beautiful side of healthy and fresh garden veggies.
So grateful for God’s care and grace for the season behind us. Looking ahead to this new era, I am mindful of our life verse chosen some 40 years ago, “And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father.” Col.3:17
signing off with a full heart,
Arugula, Spiralized Beet and Jicama Salad (serves 4-6)
8 cups lightly packed fresh arugula
3 cups spiralized beets (on the smallest noodle setting)
2 cups spiralized jicama (on the smallest noodle setting)
1/4 cup red onion, thinly sliced
1/4 cup roasted walnuts, chopped coarsely
1/3 cup mandarin orange slices (canned and unsweetened, read the label) or dried cherries
3 ounces goat cheese crumbles
1/4 cup balsamic vinegar
zest from 1/2 small orange
1 tablespoon honey or maple syrup
1/3 cup olive oil
sea salt and pepper
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or foil. Spread the spiraled beets in a single layer on baking sheet.
Whisk dressing ingredients together in a small bowl. Add enough dressing to beets to coat them, about 1 tablespoon. Roast beets for 15 minutes on the middle rack in your oven, stirring half way through. When done, remove and set aside to cool. This can be done a day ahead and refrigerated.
In a large salad bowl layer arugula on the bottom, spiralized jicama on top and cooled beet spirals. Sprinkle over entire salad, sliced red onions, roasted and chopped walnuts, orange slices (or dried cherries) and goat cheese.
This salad makes a beautiful presentation with all of the colors so my suggestion is to serve it before tossing together. Also go easy on the dressing. The ingredients alone have delicious flavors that you will want to taste.