Arugula and Golden Beet Salad

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Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine
Yield
Serves 4 (serving size: about 1 cup)
Deb Wise
December 2016
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

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

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