Beet and Arugula Salad with Fennel

This is such a delicious, filling and flavorful salad. It has complementary textures - you will
love it and make it a go to meal for this cold winter season.

Beet and Arugula Salad with Fennel [Vegan, Gluten-Free]

Ingredients

For the Salad:

• 1 large beet or 2 small beets, roasted and cut into hearts
• 4 cups baby arugula
• 1/2 bulb fennel, thinly sliced
• 1/4 cup walnuts
• 1/2 avocado, diced

For the Dressing:

• 1/3 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1/2 shallot, minced
• 1 tablespoon toasted sesame oil
• sea salt and pepper to taste

Preparation

1. Preheat oven to 400°F. Wrap beets in tin foil and bake for 30-45 minutes or until tender when pierced with a fork. (cooking time depends on size of beets) When tender, remove from oven and let cool. Remove skin and slice into 1/4 inch pieces. Use a heart cookie cutter or paring knife to make heart shapes.
2. Meanwhile, whisk dressing ingredients together adding sea salt and pepper as desired.

https://www.onegreenplanet.org/vegan-recipe/beet-and-arugula-salad-with-fennel-vegan-gluten-free/