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Beet and Arugula Salad

beet and arugula salad

Prep time: 15 minutes | Cook time: 0 minutes

2 Servings | Calories: 280 | Protein: 8 | Fat: 22 | Carbs: 22

Gluten-Free, Dairy-Free, Vegetarian


  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp orange juice
  • 4-5 cups arugula
  • 2 roasted beets, chopped (can be found pre-cooked and vacuum sealed)
  • ¼ cup pine nuts (can sub walnuts or nut/seed of choice)
  • ½ cup crumbled goat cheese


  1. Whisk together olive oil, balsamic vinegar, and orange juice.
  2. Toss lightly with arugula and split onto two plates.
  3. Top each mixed green serving with beets, pine nuts, and goat cheese.

Note: If prepping for later, leave the dressing on the side. For an added boost of protein, serve with shredded chicken.