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Recipe: Arugula & Beet Salad

Arugula can be a green that you either like or don't. As it can have more of a bitter taste, it can be hard to eat it as a base for a whole salad for some. But not this one, my friend!


When the warmer weather approaches, I don't know about you but my cravings for salads skyrocket as the light and fresh flavors are what I often navigate towards. So having a variety of options so I don't get bored with the same salad is key!


Ingredients:

✨Arugula, washed & dried

✨Arugula microgreens

✨1/2 an avocado

✨Handful of organic blackberries

✨Crispy Chickpeas

✨Hemp Seeds

✨Vinegar marinated beets


Dressing:

✨Olive Oil

✨Spicy Dijon Mustard

✨Apple Cider Vinegar


Directions:


•Mix your dressing and set it off to the side.

•Add your arugula and microgreens into a bowl and dress with your desired amount of dressing. Toss until coated well

•Dice up your avocado & beets then toss them into your salad

•Top off with your hemp seeds, crispy chickpeas and blackberries


This salad pairs well with a meat protein if you find you are needing more as well as goat cheese or manchego cheese if you can handle dairy.



















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