Roasted Beet and Arugula Salad With Lemon Dressing
Earthy roasted beets paired with peppery arugula and a bright lemon olive oil dressing. A simple, vibrant side dish that is ideal for effortless weeknight meal prep.
Prep
10 min
Cook
50 min
Total
70 min
Makes
2 servings
Created together. Shared with you.
Made by Christina + Lila
Christina created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
50 min
Total
70 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C).
Tap card to mark done - 02
Wrap the unpeeled beet tightly in aluminum…
Wrap the unpeeled beet tightly in aluminum foil and place it directly on the oven rack.
Tap card to mark done - 03
Roast for 45 to 50 minutes
Roast for 45 to 50 minutes, or until a knife pierces the center with no resistance.
Look for: a knife pierces the center with no resistance
Tap card to mark done - 04
Remove the beet from the oven and…
Remove the beet from the oven and let it cool in the foil for 10 minutes until safe to handle.
Look for: safe to handle
Tap card to mark done - 05
Rub the beet skin off using a…
Rub the beet skin off using a paper towel, then slice the beet into 0.5-inch (1.2cm) cubes.
Tap card to mark done - 06
Whisk together the extra-virgin olive oil and…
In a small bowl, whisk together the extra-virgin olive oil and lemon juice until blended.
Look for: blended
Tap card to mark done - 07
Place the arugula in a medium serving…
Place the arugula in a medium serving bowl, top with the warm sliced beet, and drizzle with the dressing.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 08
Toss gently to combine and serve immediately
Toss gently to combine and serve immediately, or store the components separately in sealed containers in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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