Arugula Beet Summer Salad
 
Prep time
Cook time
Total time
 
Earthy, fresh and vibrant all come together in this delicious salad.
Author:
Recipe type: salad
Cuisine: American
Ingredients
  • 2 Cups Arugula, washed
  • 1 Small bunch Fresh Dill
  • 1 Small bunch Italian Flat leaf Parsley
  • 1 Golden Beet, roasted
  • 1 Red Beet, roasted
  • 3 ounces Gorgonzola Cheese, crumbled
  • 2-3 Soft-medium boiled eggs
  • ⅓ Cup Pine Nuts, toasted
  • Sunflower Oil
  • Balsamic Glaze
  • Salt, Pepper
Instructions
  1. Preheat the oven to 450. Thoroughly wash the beets, leaving the skin and tip and tail on. Place into a baking pan and fill ΒΌ of the way up with water. Cover with foil and bake 40-60 minutes or until soft when pierced with a fork.
  2. Boil the eggs 6-8 minutes in boiling water.
  3. Once the beets are cooled, using food-safe gloves peel the skins off the beets. Trim off the tip and tail and slice into wedges. Peel and halve the eggs.
  4. To toast the pine nuts, heat a small pan and toast the nuts until fragrant and beginning to color.
  5. Assemble the salad: Arrange the thoroughly wash arugula, parsley, dill on a platter on a plate. Then beets and eggs. Crumble the gorgonzola cheese. Sprinkle the nuts on top and dress with sunflower oil, balsamic glaze and season with salt and pepper.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/arugula-beet-summer-salad/