Beet Salad with Arugula and Lemon Ginger Dressing

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.

Ingredients

4 red beets (2-inch size)
4 golden beets (2-inch size)
1/4 pound baby arugula
1 cup sunflower sprouts
1 cup mung bean sprouts
1 teaspoon black sesame seeds (or regular)

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

Method

Wash beets. Steam or boil 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 arugula. Place sprouts in the center of the ring and top with sesame seeds. Drizzle with dressing.

Nutrition

Per serving: 200 calories (130 from fat), 15g total fat, 1g saturated fat, 4g protein, 15g total carbohydrate (3g dietary fiber, 11g sugar), 0mg cholesterol, 90mg sodium

http://wholefoodsmarket.com/recipes/534