Beetroot Arugula Salad

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tsp maple syrup (or honey)
• 1 tsp dijon mustard
• 1/2 tsp salt
• pinch black pepper
• 1 beetroot roasted (Lightly coat with olive oil and bake 450F (230C) for 45min-1 hour))
• 1 container arugula
• 1/3 cup chopped toasted pecans
• 100 g feta cheese
• 6-8 dates, quartered
• handful pomegranate seeds (optional)

Instructions

1. 1

   Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.

2. 2

   Arrange washed and dried arugula leaves in serving bowl. Top with chunks of roasted beetroot, dates, feta cheese you crumble in your hands, pecans, and pomegranate seeds (if using).

3. 3

   Immediately before serving, add dressing and toss to combine.