Miso Artichoke Beet Salad

This Umami Artichoke & Beet Salad is savory, sweet, salty, and crunchy. It's packed full of color, fiber, and nutrients, especially with Reese® Quartered Artichoke Hearts. 

Prep Time: 
10 minutes

14 ounce can Reese® Quartered Artichoke Hearts
4 cups Baby Arugula
4 small Cooked Beats, quartered
1/4 teaspoon Freshly Cracked Pepper
Miso Artichoke Vinaigrette:
1 Tablespoon White Miso
1 teaspoon Sugar
1 Tablespoon Reese® Quartered Artichoke Hearts Brine
1 Tablespoon Rice Vinegar
4 Tablespoons Extra Virgin Olive Oil 


1. First, drain the Reese® Quartered Artichoke Hearts but keep some of the brine for the vinaigrette.
2. Make the vinaigrette by adding all of the ingredients to a mixing jar and whisk until fully emulsified.
3. Add the baby arugula to a large salad bowl then top with Reese® Quartered Artichoke Hearts and quartered cooked beets. Next, drizzle with the miso artichoke vinaigrette and add a little bit of freshly cracked pepper.
Recipe Creator: Joni Gomes