Arugula Beet Salad with Candied Pecans, Strawberries, and Gorgonzola Cheese

5 oz baby arugula

½ jar of Food With Purpose Organic Salad Beets, drained

¼ medium red onion, thinly sliced

5 strawberries, sliced

3 tbsp candied pecans

¼ cup crumbled gorgonzola cheese

1 cup Food With Purpose Organic Salad Beets, drained

1 tsp Dijon mustard

5 tbsp oil of your choice

2 tbsp balsamic vinegar

salt and freshly ground pepper to taste
1 In a large salad bowl, mix well Oil, vinegar, mustard, and Onion, salt and pepper.

2 Add arugula to the bowl and toss to coat leaves with dressing.

3 Place Beets, strawberries and cheese on top of the arugula base.

4 Put strawberries, candied pecans and Gorgonzola cheese on top of arugula and serve.

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