Arugula and Golden Beet Salad

Name: Arugula and Golden Beet Salad
Yield: Serves 4 (serving size: about 1 cup)
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

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

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.

Arugula and Golden Beet Salad

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