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Sliced Beat and Arugula Salad

Prep Time:

Cook Time:


Serves 2


About the Recipe


  • 2 large beetroots

  • 2 Tbs. apple cider vinegar

  • 1/4 Tbs. ground cinnamon or 2 cinnamon sticks

  • 1 fresh lemon, juiced

  • 6 Tbs. extra virgin olive oil

  • sea salt and ground black pepper to taste

  • 4 cups arugula

  • small handful almonds, for garnish


  1. Trim and peel beetroot.

  2. In a medium sauce pan filled with water, place the beetroot, vinegar, and cinnamon.

  3. Cover and let simmer for approx. 45 minutes or until beetroot can be easily pierced with a fork.

  4. Once beetroot is cooked, remove from the water, and slice into 1/4- inch pieces.

  5. Place the arugula in a bowl and top it with beetroot. Whisk the dressing once more before drizzling it onto your salad and top with the almond slices.

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