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
- Whisk together olive oil, balsamic vinegar, and orange juice.
- Toss lightly with arugula and split onto two plates.
- 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.