Arugula & Roasted Baby Beet Salad with Walnuts & Fried Sage

One of my favorite salads can be made all year around, but it's particularly suited to fall and winter ~ I lovethe colors and deep flavors of this one. And if you've beenfollowing along with my blog for any length oftime you know I love simple, delicious food prepswhich I can keep in my head (no actual "recipe" required!)
This is one of those:
Oven roasted (or steamed) beets ~ regularsize beets (peeled and sliced after cooking) will do, but this time I used baby beets.
Washed and drained arugula (you can usebaby spinach, or romaine, butter lettuce, etc. if you like)
Crumbled Blue cheese, (can substitute yourfavorite cheese, or omit entirely)
Toasted nuts of your choice. I used walnuts this time, but I've made it with hazelnuts, or pecans before. Use the nuts you like, butdo toast them lightly on a shallow rimmed sheet panin the oven for a couple of minutes, then cool.Toasting really brings out the flavor.
Optional: shallow fry a few fresh sage leaves fora minute or two until crispy, set on paper towelto cool.Crumbled, crisp bacon works well with this onetoo.



Drizzle with your favorite vinaigrette ~ I particularly likethis White Balsamic Vinaigrette .The dressing has just a touch of sweetness which pairs very well with the components of this salad.
I alway finish the salads with a quick shower of freshly ground black pepper.
If you give this one a try, I hope you like it as well asI do.
Have a wonderful week everyone!
Be blessed. ~m. xo

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