Serve this salad as a side dish or all on its own.
![](https://freshharvest.com/blog/wp-content/uploads/2017/03/beet-and-sweetpotato-salad-uai-258x178.jpg)
Beet and Sweet Potato Arugula Salad
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 10 minutes | Serves: 4
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
Preparation
- 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!
- 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.
- 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
Please use this recipe as a guide. Adjust measurements and ingredients as necessary.
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.
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