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

‍

--------------------------------------------------------------------

‍

Directions

For the Salad

1. Wash the beets and slice them. Add the oil to a pan along with the beets.
2. Season the beets with some salt and cook until desire of brownness.
3. In a big bowl, add arugula, microgreens, blueberries, feta cheese and pan-fried beets.
4. Put to the side until Vinaigrette and candied almonds are ready.

Candied Seeds

1. Place nuts in a small frying pan on medium-high heat.
2. Toast nuts until slightly brown (stirring constantly) and then add the brown sugar.
3. Mix the sugar and nuts until caramelized (this will happen quickly be careful not to burn it).
4. Take it off the heat, cool slightly, then add to the salad.

Vinaigrette

1. Whisk all ingredients together until combined
2. Pour over the salad.