🌟 Beet Salad with Arugula & Balsamic Vinaigrette

Elevate your meals with this vibrant Beet Salad with Arugula and Balsamic Vinaigrette—the perfect combination of earthy sweetness and crunchy texture! Packed with nutrients, this salad not only fuels your body but also sharpens your focus, making it a must-have for those long work hours.

🚀 BRAIN POWER STATS:

• 🧠 Focus Level: High (Omega-3 Rich)
• 🔥 Calories: 370 kcal
• 💪 Protein: 11g
• ⏱️ Cook Time: 1 hour

🥗 Ingredients:

• Beets: Cooked until tender.
• Lemon Juice (or Vinegar): For boiling the beets.
• Raw Pecans: Provides crunch and healthy fats.
• Baby Arugula: The zesty base.
• Gorgonzola or Feta Cheese: For a creamy texture.
• Balsamic Vinaigrette: To tie it all together.

🍽️ The Grind (Instructions):

1. Boil the Beets:
   Place the beets in a large saucepan with water to cover and add lemon juice. Bring to a boil, reduce heat, and simmer until tender (45 minutes to 1 hour). Drain, cool under running water, peel, and quarter.

2. Toast the Pecans:
   In a skillet over medium-low heat, toast pecans for 2-5 minutes until fragrant. Remove from heat and let cool.

3. Assemble the Salad:
   On a platter or in a bowl, layer arugula, followed by the quartered beets, toasted pecans, and crumbled cheese.

4. Dress & Serve:
   Drizzle with the balsamic vinaigrette and dig in!

💡 BRAIN HACK:

Incorporate Omega-3s, found in fish oil, to enhance cognitive function and support focus during deep work sessions. These essential fatty acids optimize brain health, ensuring you’re sharp and productive throughout your day!

Feel free to customize the ingredients to suit your taste or dietary needs—this salad is versatile and endlessly adaptable! Enjoy the focused energy it brings; your brain will thank you!