Anita’s Apple, Arugula Beet Salad with simple Champagne Vinaigrette
Healthy, earthy and vibrant salad that combines different textures and colors from the crisp apples, tender roasted sweet beets with two kind of greens that complement this well dressed salad. Super nutritional in each bite. Share the LOVE, enjoy !
Ingredients
3-4 cups of fresh Organic Arugula
2 cups of Romaine lettuce
2 roasted beets, chopped (store-bought is also ok)
1 small roasted beets half moon, sliced
3 cucumber unpeeled, cut in rounds
1 avocado, chopped
2 gala apples of any of your choice, in sticks
Note: Goat cheese or crumble feta cheese is delicious to add
Champagne Vinaigrette Dressing
3 Tablespoon Champagne Vinegar
1 1/2 Teaspoon Dijon mustard
1/4 teaspoon honey
1/4 cup Olive Oil
2 Tablespoon minced shallot or red onion
1/8 teaspoon freshly ground black pepper
salt TT(to taste)
Preparation
- Preheat oven to 375 grades Farenheit. Wrap beets with foil paper. Drizzle inside with some olive oil, seasoned with salt and pepper.
- Roast for about 45-50 minutes till tender. Let them cool and remove skins. Sliced and chopped some.
- Mix all ingredients of the Vinaigrette together in the bottom of your bowl. Place lettuce, arugula, cucumbers, beets and avocado over dressing.
- Toss and mix well. Place apples sticks all around. Share the LOVE and enjoy!
