Arugula and Beets Salad
Yield: Serves 4
Ingredients:

    For Salad:

  • 5 cups arugula (or spring mix)
  • 5 small beets, cooked, peeled and sliced
  • 1 pint cherry tomatoes
  • 1/4 cup roasted sunflower seeds
  • 1/3 cup fresh basil, chopped
  • 1/2 cup cubed feta cheese
  • balsamic glaze

    • For Dressing:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • zest of 1 lemon
  • salt and black pepper to taste
Instructions:

To make the dressing, whisk the olive oil, balsamic vinegar, lemon zest, salt and pepper together until combined. Set aside.

Spread arugula over a large platter or place in a large bowl. Add the sliced beets and cherry tomatoes.

Add the dressing and toss the salad gently.

Top it off with the sunflower seeds, basil and feta cheese. Drizzle with the balsamic glaze and serve.

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