Raw Beet Salad with Pear Ginger Vinaigrette

About This Recipe

A veggie and fruit packed salad, this Raw Beet Salad with Pear Ginger Vinaigrette combines sweet, savory, and earthy to a delicious and nutrient packed raw salad.

Ingredients

• 1 medium pear, diced (250 grams/2 cups)
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dijon mustard
• 1 1/2 teaspoons ground ginger
• pinch of ground pepper
• 3 cups baby spinach (150 grams)
• 3 cups baby arugula (150 grams)
• 1 large beet peeled (250 grams)
• 1 cup garbanzo beans, drained and rinsed
• 1 medium clementine, divided (75 grams)
• 1/2 cup walnuts, halved (30 grams)

Instructions

1. Combine all ingredients in a high powered blender or food processor and blend until smooth.
2. Set aside.
3. Heat a large skillet over medium heat. Add walnuts to the hot dry pan and cook, stirring constantly and frequently, until walnuts start to brown and smell toasted, about 5 minutes. Set aside.
4. Put peeled beet through your spiralizer using the 1/8 inch spacing blade. Trim noodles if necessary.
5. Add spinach, arugula, beet noodles, garbanzo beans, and divided clementine to a large bowl. Toss with 4 tablespoons of the Pear Ginger Vinaigrette.
6. Top with tasted walnuts and enjoy!