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Tomato, Beet, and Arugula Salad

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Ingredients
  

  • 2 heirloom tomatoes
  • 2 red or golden beets roasted
  • 2 cups arugula rinsed and drained
  • 2 Tbsp olive tapenade
  • ½ lemon juiced
  • salt and pepper to taste

Instructions
 

  • Place arugula on platter or in a bowl.
  • Slice roasted beets and arrange on top of the arugula.
  • Slice tomatoes into rounds and arrange on top of arugula interspersed with the beets.
  • Dollop olive tapenade in the center of the salad.
  • Squeeze lemon juice over salad and season with salt and pepper.
  • Mix salad just before serving.