Arugula Pesto

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Ingredients:

2 cups packed arugula leaves

½ cup walnuts (optional)

½ cup fresh parmesan cheese

½ cup extra virgin olive oil

4 cloves garlic

½ teaspoon salt

 

Combine arugula, salt, walnuts, and garlic in a food processor.  Drizzle olive oil into the food processor while running.  Run until all ingredients are desired smoothness.  Stir in parmesan cheese and serve or store for later use. 

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Arugula and Roasted Beet Salad

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Ingredients:

½ pound roasted beets

3 cups loose arugula

1 peeled and segmented orange
¼ cup feta or goat cheese

¼ cup walnuts

Balsamic Vinaigrette

 

Cut the roasted beets into bite-size pieces.  Add arugula and toss with vinaigrette.  Arrange orange segments on top of the salad and sprinkle with cheese and walnuts. 

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*Recipe adapted from Food to Live By, by Myra Goodman