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arugula with roasted red beets, blueberries, and citrus dressing
Servings:
4
By:
Heather Bursch
Ingredients
For the dressing:
1/2
grapefruit squeezed
1/2
orange squeezed
1/2
cup
olive oil or avocado oil
mild tasting oil here!
1
teaspoon
dijon mustard
1/4
teaspoon
salt
1/4
teaspoon
pepper
For the salad:
1
clamshell of arugula
1
cup
blueberries washed and air dried before serving
1
large roasted beet cooled and cut into small chunks or strips
1/2
cup
sliced scallions
1/2
cup
toasted pumpkin seeds
Optional: 2 ounces of feta or goat cheese
Instructions
In a large bowl toss arugula with a couple of spoon fulls of shaken dressing until all leaves are just coated but not heavy with dressing.
Divide greens among individual serving plates.
Sprinkle salad greens with a pinch of salt & pepper.
Layer green onions, blueberries, roasted beets, goat cheese, and end with toasted pumpkin seeds on top.
Drizzle teaspoon of shaken dressing on top of ingredients if you wish and save the rest for another salad.
Options: goat or feta cheese taste equally good, add roasted chicken for a more substantial salad rather than a side.
Makes 4 servings!
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