Recipes - to your health

Arugula & Beet Salad with Lemon Dressing


  • 1 medium yellow beet
  • 1 medium red beet
  • 2 boxes pre-checked arugula
  • 1 small avocado, sliced in chunks
  • ¼ cup walnuts
  • 1 cup feta cheese, or protein of choice (hard boiled eggs, tuna, broiled fish, chicken)

Lemon Zing Dressing:

  • ½ cup extra virgin olive oil or avocado oil for a more mild taste
  • ¼ cup water
  • ¼ cup freshly squeezed lemon juice
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. lemon pepper
  • 1 tsp. fresh chopped or dry dill


Peel beets. Place yellow beet in a small saucepan and cover with water. Bring to a boil, then lower to a simmer and cook until it can be pierced with a fork. It should be soft enough to cut but not mushy.

Repeat with red beet using fresh water. Allow beets to cool.

For the dressing, pulse ingredients in a food processor or blender until combined. Shake vigorously before serving as contents tend to separate. Cut cooled beets in chunks. Combine with arugula, avocado and walnuts in a large serving bowl. Toss with lemon zing dressing and top with feta cheese or protein of your choice.

Yield: 4 servings

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