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Beet-Avocado-Arugula Salad | No Thanks to Cake

This salad is rich in whole foods and in textures. Between the roasted beets, the creamy avocado, and the peppery arugula, you're in for a treat.

Ingredients
  

  • 2 medium beets, cut into fork-sized pieces and roasted
  • 1 English cucumber, quartered
  • 2 scallions (green parts only), thinly sliced
  • 2 cups baby arugula
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. lemon juice
  • Coarse salt and freshly ground black pepper
  • ½ avocado, diced
  • 2 Tbsp. chopped walnut pieces

Instructions
 

  • Peel and slice your beets.  Note:  I used three different colors and I’m officially obsessed with the pink striped beets.  LOVE them!
  • Prepare your avocado by scoring it in the skin.  Use a spoon to pop out the squares of yummy avocado.
  • To serve, toss the arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado, beets, cucumbers, and walnuts.  Be amazed.  Be truly amazed.

Notes

Recipe Inspired by Whole Living and Pinterest