Arugula & Beet Salad

Bold AND Beautiful! Prepared in just 10 minutes.
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 1 (5oz) package of Olivia’s Organics Baby Arugula
  • 1 cup cubed beets - *roasted or canned
  • 1/2 cup chopped almonds
  • 1/2 cup diced brie
  • 1/3 cup vinaigrette
  • Salt and pepper to taste

Preparation

  • Arrange the first 4 ingredients in a large salad bowl. Add the dressing, season with salt and pepper and serve.

  • *to roast beets: Toss whole beets (washed & dried) with olive oil, salt and pepper. Wrap beets in foil and roast in a preheated 400* F oven for about an hour. Peel when cooled.

Categories: Arugula, Salad