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
INGREDIENTS
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
DIRECTIONS
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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