Ingredients
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1 1/2 (5 oz) containers arugula
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1 lb cooked baby beets
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1/2 cup balsamic vinaigrette
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1/2 cup shelled pistachios
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1/2 cup walnuts
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1/2 cup pecans
Steps
1
On a large platter, arrange the arugula. Cut the beets into thin wedges and scatter over arugula.
2
Drizzle the vinaigrette over vegetables. Roughly chop the pistachios, walnuts, and pecans. Sprinkle nuts over salad. Season with salt and pepper to taste.
