Arugula and Golden Beet Salad

Cooking Light
Arugula and Golden Beet Salad imageRecipe

Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine

Thinly sliced fresh beets will soften in the tart vinaigrette yet retain a great crunch. Use red or gold.

Serves 4 (serving size: about 1 cup)

Ingredients

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1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly diagonally sliced celery (about 2 stalks)
2 small golden beets, peeled and thinly sliced
1 (5-oz.) pkg. baby arugula
2 tablespoons chopped walnuts, toasted

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk. Add celery, beets, and arugula; toss. Sprinkle with walnuts.

Created date

October 2016

Nutritional Information

Calories 102
Fat 7.9 g
Satfat 1 g
Monofat 4.4 g
Polyfat 2.2 g
Protein 2 g
Carbohydrate 7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 159 mg
Calcium 80 mg
Sugars 4 g
Est. Added Sugars 1 g