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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