Beet and Arugula Salad

The sweet richness of the beets pairs beautifully with the sharp bite of arugula in this fast, simple salad.

Prep time (Not including cooking the beets!)  10 minutes
Serves:  4-6

3 cups cooked beets cut into 1/2" chunks (about 2 large beets)
1 cup chopped fresh arugula
3 tablespoons slivered almonds
3 tablespoons shredded Parmesan cheese
1-2 tablespoons fresh lemon juice
1-2 tablespoons extra virgin olive oil
Salt and pepper to taste

In a large bowl, toss the beets, arugula, almonds, and Parmesan with the lemon juice and olive oil.  Serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

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