Simple 10-Minute Red Beet + Arugula Salad
This deliciously simple red beet and arugula salad has everything you want in a good salad, and you can whip it up in just 10 minutes (dressing included) with minimal chopping!
Ingredients
- 6 cups packed baby arugula or arugula salad blend
- 1 pound roasted beets or store-bought pre-cooked beets
- 2 slices sprouted grain bread or sourdough, or gluten free bread
- ½ cup raw walnuts chopped or pumpkin seeds!
- ½ cup fresh dill leaves and tender stems, chopped
- ½ cup vegan ricotta feta, or chevre-style cheese
- 1 batch Fresh Lemon Dijon Vinaigrette
Instructions
- Shake up the lemon dijon vinaigrette in a mason jar: 1/4 cup each fresh lemon juice, extra virgin olive oil, 2 tablespoons of Dijon mustard, 2 teaspoons of cane sugar, 1/2 teaspoon of salt and pepper. Set aside.
- Arrange the arugula in a medium salad bowl or platter. Scatter over the chopped dill.
- Toast the bread on high so it's nice and golden and crispy. Slice the beets and add them to the salad.
- Sprinkle the walnuts and the vegan cheese over the salad. Tear or chop the bread into small crouton-like pieces and arrange over salad.
- If serving right away, drizzle the salad with dressing. Or, serve with all the dressing on the side so guests can serve themselves.