The sweet richness of the beets pairs beautifully with the sharp bite of arugula in this fast, simple salad.
Prep time (Not including cooking the beets!) 10 minutes
3 cups cooked beets cut into 1/2″ chunks (about 2 large beets)
1 cup chopped fresh arugula
3 tablespoons slivered almonds
3 tablespoons shredded Parmesan cheese
1-2 tablespoons fresh lemon juice
1-2 tablespoons extra virgin olive oil
Salt and pepper to taste
In a large bowl, toss the beets, arugula, almonds, and Parmesan with the lemon juice and olive oil. Serve, seasoning to taste with salt and pepper.
Photo and Recipe by Tod Dimmick