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.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/arugula-salad/