Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at email@example.com. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!
Balsamic Roasted Beet Salad
Roasting beets takes time in the oven but its so little trouble and they're so much better than beets from a can. The salad has really great flavor and color with sweet beets,spicy arugula, salty almonds, and creamy goat cheese.
8 medium size beets, tops removed
1/2 cup of balsamic
1/2 good olive oil
2 tsp Dijon mustard, , koshar salt, and pepper
4 oz baby arugula
1/3 cup roasted, salted marcona almonds (toasted, I place on sheet pan and roast at 400 until lightly browned)
4 oz soft goat cheese. I like Mackenzie. All about keeping it local.
Place beets on sheet tray at 400 drizzle olive oil on them. Roast for about 50 minutes or until a small knife inserted in the middle indicates they are done.
Meanwhile whisk together the vinegar, olive oil, mustard, 2 tsp of salt and one set aside. When beets are done let them cool. When cooled peel beets and cut into 4-6 wedges and place in a large mixing bowl. Toss with half of the vinaigrette, 1 tsp salt, 1/4 tsp pepper. Place arugula in the separate bowl and toss it with enough vinaigrette to moisten. Pit the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle additional dressing if you want.