Beets Preparation -

Preheat the oven to 400 degrees F

Remove the tops and roots of each beet and scrub any dirt off the skin

Fill an oven-safe dish with 1 inch of water and place beets in dish

Cover dish with foil and roast beets for 40 minutes or until a fork can pierce through the middle of each beet

Remove beets from oven, and set aside

Once beets are cooled down, peel skin off and cut red beets into small chunks and cut golden beets into slices

Poached Eggs -

Put a pot of water on high heat to bring to a boil

While waiting for water to boil, crack one egg into a small ramekin (each egg will need to be cooked individually)

Once water is boiling, reduce heat down to a simmer and pour a tablespoon of vinegar into the water

Gently drop egg into water and cook for 4 to 5 minutes depending how runny you want the yolk to be

Remove with slotted spoon and set aside. Repeat process for second egg

Once eggs are cool, pat any remaining water off

Beet Hummus -

Place red beet chunks, chickpeas, tahini, olive oil, lemon juice, garlic, salt and pepper into blender or food processor

Blend until a smooth and creamy consistency

Dressing and Salad Preparation -

In a small bowl combine all ingredients, add salt and pepper to taste and whisk together

Divide arugula, brown rice, and beet hummus into two bowls and layer golden beets, walnuts and feta cheese on top. Place poached egg on top of each salad bowl, drizzle with dressing and serve

All of these items can be prepped ahead of time, and the recipe can be doubled for almost a week’s worth of bowls that can easily be assembled in minutes.