Natasha's Arugula Beet Salad

Savoury, earthy and absolutely delicious! Enjoy this immune enhancing salad topped with walnuts or pecans, feta or cashew cheese and fresh sprouts!

Arugula and Beet Salad
3 cups of arugula or mixed greens
2-3 cooked beets diced (roasted or boiled)
1/2 red onion sliced
1/3 cup pumpkin seeds or walnut halves
Optional toppings: dollop of cashew cheese, fresh basil, sprouts

Dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
1-2 tbsp maple syrup
1/2 tsp dijon mustard
1 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste

Directions:
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!