Beet and Arugula Salad


– 1/4 cup cooked purely elizabeth ancient grains hot cereal

– 1 cup arugula

-2 roasted beets

– 1/2 avocado, chopped

-1/4 cup endive, finely chopped

– 1 TBS crushed pistachios (or goat cheese crumbles)

– 1 TBS olive oil
– 1/2 TBS lemon juice or balsamic
– 1 drop honey or maple syrup
– 1/8 garlic powder
– sea salt and pepper to taste

Combine salad ingredients in a container or bowl. Place all of dressing ingredients in a small (separate) container and shake well. Toss salad with dressing and serve immediately.



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