Arugula, Beet, and Blueberry Salad

Sweet beets and blueberries pair perfectly with the subtle bite of arugula.

Add in feta, blue, or goat cheese for extra flavor.

Arugula, Beet, and Blueberry Salad

Makes one side salad for 2-4 people

INGREDIENTS

• 3 medium sized beets, roasted or boiled until soft, cooled, and then cut in half and sliced  (See notes.)
• 5.5 oz. Arugula (1 bag)
• 1/2 cup blueberries
• OPTIONAL 1/4 cup feta, goat, or blue chees, crumbled
• OPTIONAL 1/4 cup toasted walnuts, pecans, or other nuts/seeds of choice
• 1/8 cup (2 tablespoons) balsamic vinegar
• 1/4 cups extra virgin olive oil
• 1 teaspoon dijon mustard
• Sea Salt, to taste (start with 1/4 teaspoon)

INSTRUCTIONS

1. Add olive oil, vinegar, dijon mustard, and salt to large salad bowl.  Mix well with whisk or fork.  
2. Add sliced beets to dressing, and mix until beets are coated.  
3. Add in arugula, blueberries, optional cheese, and optional nuts/seeds and toss well, until salad dressing is well incorporated.  
4. Serve and enjoy!  

NOTES:

For more info on cooking beets, look here: https://feelgoodfoodie.net/recipe/how-to-cook-beets/ and here: https://natashaskitchen.com/instant-pot-beets/

Adapted from Natacha’s Kitchen – https://natashaskitchen.com/beet-salad-with-arugula-balsamic-vinaigrette/redded-beet-and-carrot-salad

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

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