Summer Beet Salad with Arugula and Lemon Ginger Dressing

Just give me a beet! Last week I picked up some delicious beets and sunflower sprouts at my local farmers market, came home and whipped this up for Johnn and I! I love the beautiful red and golden color of beets. I like to imagine beets cleansing my blood and pulling out toxins when I eat them. I got this recipe at www.wholefoodsmarket.com

Serves 4

• 4 red beets (2-inch size)
• 4 golden beets (2-inch size)
• 1/4 pound baby arugula
• 1 cup sunflower sprouts
• 1 cup mung bean sprouts
• 1 teaspoon black sesame seeds (or regular)




Dressing

• 1 tablespoon ginger, minced
• 1 green onion top, thinly sliced
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon garlic, minced
• 1/4 cup canola oil
• 2 tablespoons balsamic vinegar

Wash beets. Steam or boil the 2 colors of beets in separate pots (to retain colors); cook until tender (up to 40 minutes), chill. Place all dressing ingredients in a blender, purée. Peel chilled beets, slice thinly. Divide arugula on 4 salad plates. Alternating colors, overlap beets in a ring around the arugula. Place sprouts in the center of the ring and top with sesame seeds. Drizzle with dressing.

Bless and Enjoy to the fullest!

Love and Radiant Health,

Amanda Moxley

Holistic Health Counselor

Holistic Nutrition and Life Balance Expert

www.RadiantHealthCoach.com