Sliced Beet and Baby Arugula Salad

Tender greens paired with thinly sliced red and yellow beets is the perfect pairing to any spring meal.

Beets can be intimidating if you’ve never included them in your diet before, but don’t worry – they’re a delicious and colorful risk to take!

It’s important to know that beets will stain your hands (and when you eat them, they’ll stain your insides too…don’t be alarmed if you notice a pink or reddish tint after eating them.)

You’ll need to peel off the paper-y outside of the vegetable before eating them raw. Then, you just slice them up and throw them together with your greens. So simple.

Although we use them raw on this salad, they are also delicious when roasted or pickled. You can even bake with beets. They really are so versatile.

In this particular recipe, the beets add some beautiful color to this salad. When drizzled with the citrus-y dressing, it really takes the taste up a notch.

Some high quality goat cheese is a great accompaniment to this salad if you choose to eat dairy occasionally, but don’t worry — it’s still scrumptious without!

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Sliced Beet and Baby Arugula Salad

Course Salad, Side Dish

Cuisine Paleo, Pegan (Paleo / Vegan), Vegetarian

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Ingredients

• 4 cups baby arugula or other tender spring green
• 1 red beet peeled and thinly sliced
• 1 golden beet peeled and thinly sliced
• 1/4 cup olive oil
• Juice of 1 orange
• 1/4 cup crumbled goat cheese optional – omit for “strict” Paleo

Instructions

1. Toss the greens and beets in a bowl.
2. In another bowl, whisk the oil and orange juice and toss with the salad.
3. Garnish with the cheese if using.