- Prep time
- 15 minutes PT15M
- Cook time
- 2 servings
This fresh, flavorful salad is even better when made with local ingredients like California-grown beets and walnuts, and locally produced chèvre!
- 1 beet
- 5 ounces arugula
- 1 avocado, sliced
- 2 ounces Fresh to Market Extra Virgin Olive Oil
- 1 lime, juiced
- Salt and pepper, to taste
- 3 ounces chèvre, for garnish
- 3 ounces candied walnuts, for garnish
Simmer beet in water for 20–30 minutes until tender, then peel, cool and slice.
In a workbowl, dress arugula, beet slices and avocado with extra virgin olive oil, lime juice, salt and pepper. Very gently toss ingredients together.
Serve garnished with chèvre and walnuts.