Food Friday: Beet, Blue Cheese, and Arugula Salad

Whooo-eee! The day after Thanksgiving can be a tough one for food. With so many leftovers, we’re always trying to clear some room in the fridge. But I’m still feeling stuffed (no pun intended). What I really want is something light and easy. I found this quick-and-tasy option at, the website of my favorite nutrition coach Georige Fear. I love it- it hits the spot and lets me get on with my day, without the second day turkey-fueled coma.

Beet, Blue Cheese and Arugula Salad

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2 whole beets, greens removed
2 oz Blue cheese, crumbled
Baby arugula
Balsamic vinegar

Peel and slice the beets into thin wedges. Put on a sprayed cookie sheet and bake for about 30 minutes. (Georgie does hers in the toaster oven at 350). Place a big handful of arugula on a plate, top with the warm beets, and 1 ounce blue cheese crumbles – a little goes a long way. Drizzle with balsamic vinegar pefore serving. Enjoy!

You can find more delicious healthy recipes at Check it out next time you are menu planning!