Arugula Beet Salad - Chi Running

Arugula Beet Salad

This was my favorite salad in a restaurant in San Rafael, CA, so Danny copied it for me and, I think, improved it. It’s simple and so delicious!! We make a light meal of it along with some bread.
– Katherine

Ingredients Amount
Salad
Ingredients Amount
Arugula and baby spinach leaves Equal portions, to taste
Red onion Finely diced, to taste
Honey-coated walnuts 1/4 Cup
Gorgonzola cheese 1/4 Cup
Beets 5-6 slices, cooked
Dressing
Ingredients Amount
Apple cider vinegar 1/8 Cup
Olive oil 1/4 Cup
Honey 1/8 Cup
Frozen Raspberries 1/4 Cup
Water 1/4 Cup

Directions

Sauté walnuts in butter in a sauce pan over medium heat until evenly roasted. When roasted, drizzle honey over the walnuts and stir until evenly coated. Turn off the heat and let cool.

Slice beets and steam for 10 minutes then let cool.

For the dressing, thoroughly mix all ingredients in a blender and pour over individual salads.

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ChiRunning began to enrich my life on July 3, 2010 when I read the first 100 pages of the book and went for a run, and just focusing on ankle lift made a difference! My running life continues to transform and create joy! I smile when I run and love every minute. I am thrilled and grateful to be part of this ChiRunning community. Thank you for the opportunity to pursue becoming an Instructor.

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