20
min prep time
|
hours cook time
min cook time
Beet, Arugula and Microgreens Salad

Ingredients
Featured Clayton Farms Greens:
- Arugula
- Bok Choy Microgreens
For the Salad
- ½ cup fresh blueberries
- 2 cups arugula
- ¼ cup feta cheese
- 1 cup Bok choy microgreens
- 3-4 ready prepared beets
- 1 Tbsp coconut oil
- Salt
Candied Seeds
- ½ cup sliced almonds
- 2 Tbsp brown sugar
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tsp ground Dijon mustard
- 3 tsp black vinegar
- 2 tsp honey
- Sea salt and pepper to taste
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Directions
For the Salad
- Wash the beets and slice them. Add the oil to a pan along with the beets.
- Season the beets with some salt and cook until desire of brownness.
- In a big bowl, add arugula, microgreens, blueberries, feta cheese and pan-fried beets.
- Put to the side until Vinaigrette and candied almonds are ready.
Candied Seeds
- Place nuts in a small frying pan on medium-high heat.
- Toast nuts until slightly brown (stirring constantly) and then add the brown sugar.
- Mix the sugar and nuts until caramelized (this will happen quickly be careful not to burn it).
- Take it off the heat, cool slightly, then add to the salad.
Vinaigrette
- Whisk all ingredients together until combined
- Pour over the salad.
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