This salad is beyond delicious.
Until recently, I haven’t used (or liked) beets much, other than in my Fabulous Beet Burgers, which I completely adore.
Now, I actually LIKE beets! I know, this is shocking news to me, too, but that’s how AMAZING this salad is. It’s sweet and salty, bitter and acidic, crunchy and creamy. It’s a festival of color and a riot of flavor.
See if it makes a believer out of you, too.
ARUGULA AND ROASTED BEET SALAD WITH CREAM CHEESE, DATES, AND RAW PISTACHIOS
1 1/2 cups fresh arugula leaves, roughly chopped
1/3 cup roasted beets (red or/and yellow), chopped
1 1/2 tablespoons nondairy cream cheese (I love Kite Hill)
1 pitted date, minced
5 dry roasted pistachios, chopped
Onto a plate, spread the arugula. Add chopped beets. Dot the top with cream cheese. Top with minced dates and pistachios. Add a drizzle of balsamic vinegar to taste, and enjoy.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen