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Arugula and Beet Salad

Arugula and Beet Salad

3 cups of arugula or mixed greens

2-3 cooked beets diced (roasted or boiled)

½ red onion sliced

⅓ cup pumpkin seeds or walnut halves

Optional toppings:  dollop of cashew cheese, fresh basil, sprouts


Dressing:  

⅓  cup olive oil

¼ cup apple cider vinegar

1-2 tbsp maple syrup

½ tsp dijon mustard

1 tsp onion powder

½ tsp garlic powder

Salt and pepper to taste


Whisk or blend dressing ingredients in a bowl.  Dice the cooked beets and toss in ½ of the dressing (or marinade overnight).  Place a handful of greens on a plate or bowl, top with beets, onions, seeds, “cheese”.  Drizzle with extra dressing and enjoy!


Tip:  Pre-cooked, packaged organic beets work really well for this recipe when in a crunch!



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