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Arugula Salad with Beets

The trio of nuts in this simple salad lends crunch while beets bring an earthy sweetness. Serve this alongside pizza, pasta, or any other rich Italian dish.

Serves 8
Ready in 15 mins
Prep time 15 mins
155 calories per serving


> 1 1/2 (5 oz) containers arugula
> 1 lb cooked baby beets
> 1/2 cup balsamic vinaigrette
> 1/2 cup shelled pistachios
> 1/2 cup walnuts
> 1/2 cup pecans


On a large platter, arrange the arugula. Cut the beets into thin wedges and scatter over arugula.
Drizzle the vinaigrette over vegetables. Roughly chop the pistachios, walnuts, and pecans. Sprinkle nuts over salad. Season with salt and pepper to taste.

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