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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

INGREDIENTS

  • 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

DIRECTIONS

  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.

OFFICIAL SPONSORS

*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.