Beet and Baby Arugula Salad with Key Lime Pepper Dressing

I. Love. Beets. This salad is refreshing and ready-for summer with its slightly bitter baby arugula, balanced by a sweet key lime dressing. All flavors combine to create a zesty, bittersweet treat! Using real key limes, if they are available to you, are best – their flavor is different (and better, I think) from regular limes.

Ingredients for Salad:
2 cups organic baby arugula
1/2 cup canned beet chunks or slices
1/4 cup shredded carrot
1 tbsp crushed walnuts
2 tbsp finely chopped green onion
Sprouts for garnish (optional)
dried cranberries or raisins (optional, not pictured, but would be tasty)

Ingredients for Salad Dressing:
Juice of 2 key limes
1 tbsp oil (I used canola)
2 tbsp agave nectar
1/2 tsp ground black pepper

First, cut key limes into quarters. It will be easier to squeeze the juice out, and you will be able to get more juice this way than trying to squeeze halves. Squeeze the key limes into a very small bowl and add agave nectar, oil and black pepper. Stir very well to mix. You may want to stir again just before drizzling over salad to ensure you get a good mix of all flavors. Add all salad ingredients to either a plate or a bowl and toss to coat in dressing. Dressing makes about 2 servings, salad ingredients make 1 salad.


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