Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Alydia_KB_TRX_Rip-MB1_2496-web.JPG

Blog

Approachable health tips from the personal trainers of TorqueStrong

Filtering by Tag: healthy

Roasted Beet and Arugula Salad

Alydia Bryant

After last weeks post about Nutrition and Fitness we received a number of requests for the recipe of the salad we used in the the post! SOOOOO here it is!

To Start and Helpful Tips:

  • Preheat oven to 400 degrees

  • Gather a baking sheet, mixing bowl

  • Thoroughly rinse produce and pat dry

  • Prepare a baking sheet with foil and cooking spray

  • Red beet juice is a strong dye (it's even used as food coloring), so cut red beets last to avoid staining other ingredients. Separate red and golden beets on baking sheet to keep colors distinct.

  • Shallots bring a slightly assertive onion-garlic flavor when used raw. Use to taste when adding to vinaigrette.

Ingredients:

  • 1 Shallot
  • ¾ oz. Pistachios 
  • 2 Golden Beets
  • 2  Red Beets
  • 1½ fl. oz. Champagne Vinegar
  • ½ oz. Honey
  • 3½ oz. Baby Arugula
  • 1 oz. Goat Cheese Crumbles
  • olive oil
  • salt and peper

Directions:

Torquestrong, Lynchburg Va, Healthy, Clean Eats, Personal Training

1. Peel and slice shallot into very thin rounds. Coarsely chop pistachios. Trim tops off golden beet and red beet, peel, halve, and cut into ¼" dice. Keep beets separate. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

2. Place golden beets and red beets on separate halves of prepared baking sheet. Toss both with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roast until tender, 20-25 minutes. Set aside to cool. While beets roast, make dressing.

3. Make the Dressing: Combine Champagne vinegar, honey, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a large mixing bowl. Add shallot rounds (to taste) and set aside.

4. Add arugula and beets to bowl with vinaigrette. Toss to coat. Garnish with goat cheese (breaking up with your hands if needed) and pistachios. 

torquestrong, Lynchburg Va, Personal training, health, wellness, fitness