Roasted Beet and Arugula Salad by Beth Mullenberg

Ingredients:

1/2 cup roasted beets (see below)

1 bag of arugula-broken into bits

7 oz cannellini beans

1 piece bacon, cooked and crumbled

3 oz. goat cheese crumble

Arugula and Turnip Salad with Lemon Honey Dressing

When you have a bunch of fresh turnips what do you do? Saute them, roast them, stew them, turn it into soup…I enjoy them close to raw as possible.  By rubbing salt on them and ‘pickling’ them you can take the bite off bitter and spicy vegetables. Oh! Don’t forget to eat the tops of the turnips! Bonus bunch of braising greens!

I love adding fruit and nuts to salads! Try it for a refreshing twist!