Beet Salad with Arugula and Lemon Ginger Dressing

Dairy-Free, Vegan

Serves 4

A simple salad with a lovely presentation that will make it look like it was twice the work! The nuttiness of arugula and the ginger bite of the dressing go exceedingly well with the rich, earthy flavor of the beets.

4 red beets
1/4 lb baby arugula
1 cup sunflower sprouts
1 cup mung bean sprouts
1 tsp black sesame seeds (or regular)

Dressing
1 TB ginger, minced
1 green onion top, thinly sliced
1/2 tsp lemon zest
2 TB lemon juice
1/4 tsp garlic, minced
1/4 cup canola oil
2 TB balsamic vinegar

Wash beets. Steam or boil the 2 colors of beets in separate pots (to retain colors); cook until tender (up to 40 minutes), chill. Place all dressing ingredients in a blender, purée. Peel chilled beets, slice thinly. Divide arugula on 4 salad plates. Alternating colors, overlap beets in a ring around the arugula. Place sprouts in the center of the ring and top with sesame seeds. Drizzle with dressing.