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Tomato, Beet, and Arugula Salad

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Ingredients Method

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

Method
 

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