SPRING BEET ARUGULA SALAD
Chioggia beets, also known as “candy cane beets” are red (pink) and white striped, are suggested, but any new young beet will do. Even a mixture of varieties. We cut them in julienne, thin strips so they are easy to eat in the raw.
- 4 cups loosely packed fresh arugula, washed, spin dry
- EVOO to coat
- Sea salt to taste
- 1 teaspoon lemon zest
1/2 cup walnuts
Julienne beet salad:
- 1 medium beet, (candy cane), peeled, and thin julienne cut
- 1 tablespoon EVOO or Basil infused EVOO
Salt, pepper, coriander as needed for taste
drizzle of aged balsamic vinegar, optional
Place greens in bowl; lightly coate with EVOO. Add seasalt and lemon zest. Toss with walnuts and plate up greens on serving plates.
Blend prepared beets with EVOO or flavor infused oil and season to taste. Place on top or the arugula salad. Drizzle with aged balsamic if using.