Wednesday, February 27, 2013

Beet, Arugula, and Julienned Zucchini Salad: (Vegan, GF, and Raw)

Here's something that you probably didn't know: I LOVE beets. Ever since I was a kid, I have adored them. I'll eat them  right out of the can (I'm too cheap to buy fresh beets). Needless to say, I was always that weird kid who loved all of the vegetables that other kids didn't like: beets, brussels sprouts, broccoli...why do they all begin with the letter "B"? I think I love the iron flavor that all of these veggies give out. Also, how could you not not want to eat purple food as a kid? Didn't Heinz make purple ketchup especially for kids back in the day?

Well anyways, here's a quick and easy recipe that's packed with nutrients and will give you a nice energy boost throughout the day. Who needs caffeine?


2 1/2 cups arugula
1 (15 oz.) can beets, diced
1 medium zucchini, shredded or julienned
1/3 cup red wine vinegar
1 tbsp. olive oil
1 tsp. lemon juice
1 tsp. agave nectar (optional)
1/2 tsp. sea salt

Total Cook Time: 5 to 10 minutes. 


In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, agave nectar, and salt until a dressing has formed. Next, add the arugula, beets, zucchini, and dressing to a large bowl. Toss to coat.


  1. I don't really love beets, truth be told! However, I do love the fresh look of your salad. It is beautiful!

    1. Haha. I forgive you! You should try this salad though. It may give you a different outlook on them.

  2. I'm still trying to wrap my head around beets, though I do love the other b's!! What a lovely salad!

    1. Thanks! But beets are so good for you! I think that I'm going to have to come up with a beet recipe that will really change your mind. Challenge accepted. Haha.


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