This tasty slow roasted beets and arugula salad is a great addition to any recipe for high blood pressure. Including salads as part of your daily food plan, can help in the treatment of overcoming high blood pressure. Dark, leafy greens like arugula are a great place to get iron and potassium, and of course beets are high in folic acid and fiber.
I must talk more about beets. Beets are grown deep in the ground and helps us to feel strong and rooted. Providing vitamin A, beta-carotene, minerals, fiber, antioxidants and the sweetness we crave added to our diets.
Makes 4 servings
Prep time: 10 minutes
Cooking time: 1 hour
Preheat your oven to 350F.
Wash the beets well for this recipes for high blood pressure. Use beets of similar sizes because different size beets will cook at different rates. Trim the roots and stems without piercing the skin - tears allow color and nutrients to escape.
Place the beets on a sheet of aluminum foil, fold into an airtight packet, and place on a cookie sheet. Bake until tender, about 45 to 60 minutes.
Cool, remove skin, and cut into cubes. Cover and chill until ready to prepare salad.
Toss arugula with the vinaigrette and divide between four salad plates.
Crumble the goat cheese evenly over the top of each salad.
Sprinkle beets and walnuts over the four salad plates, add salt and pepper to taste.
Serve immediately. Delicious!!!
Per serving: 126 calories, 12 gram carbohydrate, 3 milligrams cholesterol, 9 grams fat, 3 grams protein, 280 milligrams sodium.
Ways to Spice Up Any Salad
Opt For Unusual Greens
Experiment with arugula (which has a peppery taste), endive (which can taste bitter) or spinach. You can combine different types of greens in your salad, choose whatever you like and mix with any food you are eating for recipes for high blood pressure.
Toss In A Special Ingredient
Add as much color as possible but do not forget about flavor. For adding great flavors think of dried cranberries, jerk chicken, curried shrimp, grilled or roasted vegetables, mango or papaya.