Beet and Sweet Potato Arugula Salad (AKA Detox Salad)
By Chef Dishing Up the Dirt
Serve this salad as a side dish or all on its own.
Ingredients
For the Salad
- 6 cups arugula
- 2 medium-sized purple beets, scrubbed clean and cut into thin matchsticks (do this by slicing the beet into thin rounds and then cutting each round into thin matchsticks)
- 1 large sweet potato, scrubbed clean and cut into thin matchsticks (do this by slicing the sweet potato into thin rounds and then slicing each round into thin matchsticks)
- 1 small red onion, peeled and diced
- 1 cup cooked chickpeas
- 1/2 cup dried cranberries or raisins
- 1/2 cup walnuts
For the Maple-Dijon Dressing
- 2 1/2 Tbs apple cider vinegar
- 2Tbs pure maple syrup
- 2 tsp dijon mustard
- 1 large shallot, minced (about 1 TBS worth)
- 1/4 cup extra virgin olive oil (plus more if need be)
- 1/4 tsp sea salt
Overview
Prep Time
15 minutes
Cook Time
10 minutes
Serves
4
Instructions
Step 1
Prepare the dressing by combing all the ingredients together with an immersion blender and processing until smooth. You can do the same thing with a hand whisk, however, make sure to slowly add the olive oil while you whisk away!
Step 2
After slicing your beets and and sweet potato into thin matchsticks, add them to a pot of boiling water. Cook until fork tender. About 5 minutes. Drain and rinse under cold water.
Step 3
In a large salad bowl combine arugula with cooked beets, sweet potato, chickpeas, cranberries, and walnuts. Drizzle with dressing. Season to taste with salt and pepper.
Notes
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
