An arugula beet salad is so delicious, and especially supportive in the springtime.
You can make this with sliced or shredded roasted beets, pickled beets or roasted beets that have been marinated in a simple homemade dressing.
Prepare a bed of greens with arugula ~ I like mixed baby greens and arugula. Spinach is great here too. Toss with a simple homemade vinaigrette ~ I often enjoy balsamic & olive oil.
Top with beets.
Toast a handful of walnuts or sunflower seeds in a dry cast-iron pan for 5 minutes or so. Chop and garnish. Or shell & crush a few pistachios instead. I also love fresh parsley as a garnish.
Arugula, beet, walnuts and warm goat cheese is an incredible combo for this salad.
Add other vitamins as desired.
If you’re avoiding cheese, a tahini dressing is awesome instead of goat cheese.
For a super satisfying meal, take this salad and put it into a wrap. Try sprouted grain wraps as an alternative to wheat.
