Vegan Recipe: Arugula and Roasted Beet Salad

Arugula and Roasted Beet Salad

By Vicki Brett-Gach, a Certified Vegan Lifestyle Coach

Until recently, I haven’t used (or liked) beets much, but now I love them. That’s how great 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.

Ingredients, Serves 1

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
balsamic vinegar


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.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, a Certified Personal Chef through Wellness Forum Health, and a graduate of the Plant-Based Nutrition Certificate program through the T. Colin Campbell Center for Nutrition Studies. She coaches clients, teaches heart-healthy vegan cooking classes, and is featured in THE VEGAN FRIENDS COOKBOOK, a collaborative collection of recipes by vegan chefs around the world. Connect with her on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes as soon as they are published.

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