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.
