Ingredients:
(serves 4) F W B V Gf
- 1 bag of organic arugula
- 2 red beets (cooked)
- 1 fennel
- 3 oz. of Feta cheese
- ¼ cup of roasted pumpkin seeds
Dressing:
- 2 tsps. Dijon mustard
- 1 tsp. of organic honey
- 3 tablespoons of extra-virgin olive oil
- 1 Tbsp. of apple cider vinegar
- Salt (to taste, optional)
- Pepper (to taste, optional)
Trim the leaves from the beets, wash the beets, scrubbing away any dirt, and leave them wet. Wrap them in foil and place them on a cookie sheet. Cook in the oven at 400F for 45/50 minutes. Once cooled, peel them by removing the outer skin with a knife and cut them into small cubes.
Rinse the organic arugula and arrange it on four serving dishes. Cut the Feta cheese into small pieces; arrange these two ingredients on the arugula, together with the pumpkin seeds.
Trim the fennel stalks and wash the bulb. Cut it in half lengthwise and slice it thinly, starting from where you removed the stalks and discarding the hard root end.
Arrange some fennel on each salad.
In a small bowl, mix the dressing ingredients. Pour the dressing on the salad.