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"My volunteer job is with my church’s fresh market food pantry. Weekly, we buy fresh produce from a local farm family so that our shoppers have a wide variety of fresh vegetables to choose from. Through a grant, we have also been able to give cooking classes on how to prepare vegetables. Beets are one of the vegetables that some people avoid because they don't really know what to do with them! Beets are not only nutritious and cardiovascular health friendly, but they are tasty and beautiful! We get several varieties from our farmer including red, golden, and “candy cane” with red and white concentric whorls. This salad recipe also uses another great root vegetable, carrot, and a tasty green, arugula." - Wendy, a cooking instructor at the Dr. Yum Project Kitchen
Wash and dry produce. Heat a small pot of salted water to boiling on high. While heating, peel beets. Cut in half then slice into half inch pieces. Add to the boiling water and cook for 18 minutes. Peel carrots, halve lengthwise, cut into 2 inch long pieces on an angle, set aside. Peel and mince garlic, set aside. Zest lemon and set aside 2 tsp.
Juice the lemon and put juice in a bowl with the chopped onion. Once beets are cooked and drained, add them to the lemon juice mixture and toss. Season with salt and pepper and allow to marinate for at least 5 minutes.
While beets are cooking, heat oil in a medium pan. Add the carrots and cook, stirring frequently 4-6 minutes until lightly browned. Add ¼ c water, season with salt and pepper, and keep stirring until carrots soften and water cooks out. Add butter and garlic, allow garlic to cook. Add lemon zest, marinated beets including the marinade liquid and cook a few more minutes. Remove from heat, toss with fresh arugula and serve right away.