Beet Arugula Salad




  • 4 cups of spirilized beet noodles
  • 1 cup of frozen organic shelled edamame
  • 4 cups of organic baby arugula
  • ¼ cup of roasted sliced almonds
  • ½ cup thinly sliced red onions


  1. Spirilized Beets: Preheat the oven to 350°F. Line a baking sheet with parchment paper and lay out beet noodles flat. Spray olive oil or avocado oil on top and season with a pinch of salt. Roast for 10-12 minutes or until tender (temperatures and roasting times may vary between ovens)
  2. Edamame: bring 3 cups of water to a boil, add frozen edamame, cook for 4 minutes and drain
  3. Almonds: roast in the oven at 350°F for 8-10 minutes, stirring occasionally
  4. Fill salad bowl with arugula, red onions, drained edamame, roasted beet noodles and toss with the dressing
  5. Sprinkle with roasted almonds on top

Optional: add ¼ cup of crumbled feta cheese on top

Balsamic Dressing:

  • 5 Tbsp balsamic vinegar
  • 3.5 Tbsp Dijon mustard
  • 2.5 Tbsp honey
  • 1 Tbsp water
  • 4 Tbsp extra virgin olive oil

Will make more than needed for the salad, store remaining dressing in an airtight container.