Arugula Beet Salad

This vibrant salad is a beautiful balance of earthy, peppery, sweet, and tangy flavors. Tender beets are tossed in a bright maple Dijon dressing, then layered over fresh arugula or mixed greens with red onion and crunchy pumpkin seeds or walnuts. Optional cashew cheese, basil, or sprouts add extra creaminess and freshness. Rich in fiber, antioxidants, healthy fats, and bold flavor, this colorful salad makes a nourishing lunch, side dish, or light dinner.

• 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!