This arugula salad is simple, healthy, and delicious—three things that I love about most salads. In fact, salads tend to be so simple that I don’t post recipes for them, but sometimes we need to be reminded to add foods to our salads that we might not normally eat, such as beets.
If fresh beets are not available or you simply don’t want to bother with cooking them, canned beets work just fine. Beets add color and flavor to this salad while the avocado adds healthy fat.
While I’m not a huge fan of beets, I don’t hate them. I find that in this salad, the flavors are nicely balanced and the beets are not overpowering. Of course, you can adjust the amounts of the different ingredients to your liking.
Yield 4 - 6
- 5 ounces arugula
- 15 ounces canned beets, drained or 8 small cooked beets
- 2 – 4 hard boiled eggs
- 1 avocado
- Dijon vinaigrette (click for recipe)
- Cut the beets, eggs, and avocado into bite sized pieces.
- Place arugula in serving bowls and top with the beets, eggs, avocado, and dressing.