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Arugula and Sprout Salad with Roasted Beets

What you need: 

1 box Organic Arugula

1/2 container of mixed sprouts (adzuki, radish, alfalfa, clover)

1 1/2 cups of raw sprouted beans (lentil, chic pea, adzuki) 

3 meduim size roasted beets

1/2 cup coconut chips

1/4 cup gogi berries

1/4 cup dried cranberies

1/2 cup roasted pumpkin seeds

1 lemon

1/4 tsp sea salt 

1/4 tsp black pepper 

Olive oil & red wine vinegar  for dressing  

 

 

What you do: 

1.  Preheat oven to 350

2. Cut  the beets in half, leaving skin on and toss with salt, pepper & olive oil. 

3. Place beets into 8x8 pan, cover with foil and roast until fork tender about 1 hr

4. Let beets cool and then remove skin. Slice beets and set aside for later use. (Do ahead of time and store for up to 3 days) 

5. Place Arugula in a large bowl, add in sprouts, sprouted beans, salt & pepper and mix until incorportated 

6. Squeeze juice of 1 lemon over greens and mix

7. Add in pumpkin seeds & berries. Top salad with sliced beets and coconut chips.

8. Drizzle with olive oil and red wine vinegar just before serving.  

 

 

Preparation Time: 
30 min
Cooking Time: 
1 hr
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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