Beet and Arugula Salad

Light and Healthy Eating for Spring

From Alternatives Newsletter Spring 2009

Here’s a great salad alternative for spring.  This light and healthy fare could be just what you’re craving.  And what would be better than a great salad! 

Beet and Arugula Salad

Ingredients:

3 medium to large beets, cooked and peeled, preferably three different varieties

4 oz. arugula (or one prepackaged bag)

4 oz. mixed dark baby greens (or one prepackaged bag)

2 oz. crumbled or cubed feta cheese

¼ cup roasted pine nuts

4 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

Directions:

Cut each beet into four slices.  Toss together arugula and greens, and divide among four plates.  Arrange three beets on each plate.  Sprinkle feta and pine nuts over salads, and drizzle with olive oil and vinegar.  Season with salt and pepper, and serve.

Serves four; 260 calories per serving