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Golden Beet & Green Salad
This salad is bright, colorful, and anything but boring. Sweet beets, crisp greens, and snappy veggies get tossed with Lemon Turmeric Basil Super Sauce for a fresh, citrusy bite that’s light but deeply satisfying. Juicy grapes and dried cranberries add little pops of sweetness, while walnuts bring just the right crunch.
It’s the kind of salad that feels special enough for guests but easy enough for everyday—fresh, vibrant, and full of glow.
Serves 2-3
Simmer
Prep Time: 12–15 mins
Cook Time: 18–22 min
Total Time: 30–35 min
Ingredients
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2 cups cooked beets, thinly sliced
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1 cup green beans, cut into 1-inch pieces and lightly blanched
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1 cup asparagus, cut into 1-inch pieces and lightly blanched
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3 cups arugula
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½ cup red or green grapes, halved
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¼ cup dried cranberries
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⅓ cup walnuts, finely chopped
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½ cup Lemon Turmeric Basil Super Sauce
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Salt & black pepper, to taste
Instructions
1. Prep the greens
Blanch green beans and asparagus in salted boiling water for 1–2 minutes until bright and just tender. Drain and cool.
2. Build the salad
In a large bowl, combine arugula, beets, green beans, asparagus, grapes, and dried cranberries.
3. Dress & toss
Drizzle with Lemon Turmeric Basil Super Sauce and gently toss until everything is evenly coated. Season lightly with salt and pepper.
4. Finish & serve
Top with chopped walnuts and serve immediately, or let sit for a few minutes to let the flavors mingle.
