Beet Salad


Preheat the oven to 400°f.

Mix together in an oven proof pan:

¼ cup pecans

1 tablespoon pumpkin seeds

1 teaspoon sesame seeds

1 tablespoon olive oil

Pinch of cayenne pepper

Pinch of sugar

Pinch of salt

Roast the nut mixture in the oven until lightly browned, about 8 minutes.

In a small mixing bowl, whisk to combine:

2 tablespoons olive oil

1 tablespoon lemon juice

In a serving bowl, combine:

3 beets, peeled and sliced into matchsticks

Bunch of arugula, sliced

Scatter the roasted nut mixture over the beets and arugula.

Add the olive oil and lemon juice.

Toss and serve.


— AS