2-3 beets, roasted and peeled
2 handfuls fresh baby arugula
1/4 cup roasted walnuts
1 avocado, peeled and sliced lengthwise
1/4 red onion, sliced thin
Fresh cilantro to garnish
For the reduction sauce: (optional)
In a saucepan place:
1/2 cup balsamic vinegar
1 clove garlic
2 tbsp honey
Cook for 20-25 minutes on low until reduced by half.
Beets are one of the most powerful vegetables we should add to our weekly menu! It fights inflammation of the blood, reduces the risk of stroke, full of B-9 vitamins, amazing for people who work-out due to its power of reducing blood pressure and developing heart resistance ( cardio). It is sweet and delicious and it is so so pretty and elegant. Adopt this beauty to your plate and make this amazing salad now!
1). Roast or cook the beets until fork tender. Peel and slice. (You can also buy them precooked these days.)
2). Use half of the dressing to dress the arugula in a bowl.
3). Arrange the arugula on a platter, then add the beets, avocado, onion walnuts, and cilantro. Drizzle with the rest of the dressing, use a spoon to pour the balsamic reduction on and serve.
*You may skip the balsamic reduction and just use the dressing. I love the presentation so I take an extra step.