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Beets + Arugula

Nothing beats fresh beets!

For me, summer eating is full of what I think of as non-recipe recipes. Produce is at its peak and best eaten simply. Cooking is kept to a minimum to enjoy the long days and keep the oven off. That’s why I love this salad. It’s balanced, easy, light and shows off its ingredients.


Ingredient List:
1 Beet, washed well and thinly sliced on a mandolin (or carefully with a sharp knife)

Bunch of Arugula
Chèvre, crumbled
Ziba Apricot Kernels, halved
1 Lemon, juiced
1 tsp Honey
¼ cup Olive Oil
Salt + Fresh Black Pepper



 

Steps:

  1. Use a fork to whisk the lemon, honey, and salt in a small bowl, then gradually add in the oil as you continue to whisk.

  2. In a separate bowl, toss beets with about ¼ of the dressing and a few cracks of black pepper.

  3. Arrange a handful of arugula on your serving plate and drizzle with some of the dressing. Layer on some beets and crumbles of chèvre. Follow with another layer of the arugula and repeat with the beets and chèvre.

  4. Finish the salad by drizzling on the rest of the dressing, apricot kernels, and a few cracks of black pepper.

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