Beet & Goat Cheese Salad

When you get nitrates from leafy greens like arugula or beets, your body turns them into nitric oxide, which increases blood flow,  lowers blood pressure and makes your gut happy with all the fiber, antioxidants and other plant nutrients. More info on nitrate can be found here

My clients say that nitrate rich foods make them feel like they are stimulated without the stimulant. They want to move around more and sit less.

That means you can move longer, with less effort—whether it’s a workout or just not crashing mid-day. This kind of natural, everyday movement helps lengthen healthspan — the years we have more energy and freedom to do what you love.

Enjoy all you foodies out there!

For the Salad:

• 2 handfuls arugula or baby spinach

• 1 Japanese sweet potato, peeled and sliced

• 1 tbsp olive oil (for roasting)

• ½ cup pickled beets (fermented)

• ¼ cup goat cheese, crumbled

• ¼ cup walnuts, chopped

For the Balsamic Vinaigrette:

• 1 ½ tbsp olive oil

• 1 small shallot, minced

• Balsamic vinegar

• Pinch of salt + pepper

• 1 lemon/lime or half of each (I like to mix!)

Directions:

Preheat oven to 400°F (200°C). Toss sweet potato cubes in olive oil and roast for ~25 minutes or until golden and soft. Let cool slightly.

Whisk together olive oil, shallots, balsamic vinegar, salt, pepper and citrus (lemon or lime)

In a large bowl or plate, layer arugula, roasted sweet potato, pickled beets, goat cheese, and walnuts.

Drizzle with vinaigrette, top with flaky salt or microgreens if using, and enjoy!