Ingredients

  • 6 cups/5 ounces of arugula
  • 6 cups/9 ounces small COOKED beets, halved and sliced
  • 1/2 cup walnuts
  • 1/4 cup dried cranberries
  • 4 ounces goat cheese divided
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 clove garlic crushed
  • salt and pepper to taste

Instructions

  1. In a large bowl, combine arugula, beets, walnuts, cranberries and goat cheese.
  2. In a small spouted cup or mason jar, combine extra virgin olive oil, balsamic vinegar, dijon mustard, garlic, salt and pepper. Whisk to combine.
  3.  Drizzle dressing over the salad and gently toss together.
  4. Adjust seasonings, serve and enjoy!

Biofeedback Health & Wellness © 2025.

  • Biofeedback and Stress Management Practitioner
  • Certified Reflexology
  • Iridology
  • Bio-Energetics Practitioner
  • Holistic Nutrition Educator
  • GNM Practitioner
  • Certified Reiki Master
  • IONIC Detox Specialist

Subscribe to the E-Mailing List

* indicates required