Ingredients
- 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
Directions
- 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)
- Edamame: bring 3 cups of water to a boil, add frozen edamame, cook for 4 minutes and drain
- Almonds: roast in the oven at 350°F for 8-10 minutes, stirring occasionally
- Fill salad bowl with arugula, red onions, drained edamame, roasted beet noodles and toss with the dressing
- 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.