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Arugula and Golden Beet Salad

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 1 cup)

Raw beets have a subtle earthiness and a wonderful crunch when thinly sliced. The tart vinaigrette will soften the slices slightly.

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

Nutrition 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 mg
  • iron 0.0 mg
  • sodium 159 mg
  • calcium 80 mg
  • sugars 4 g
  • Est. Added Sugars 1 g

How to Make It

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