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Natasha's Arugula Beet Salad

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!

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