Umami Artichoke Beet Salad
VegetarianPreparation Time: 10 min
Serves 2
INGREDIENTS
- 14 ounce can Reese® Quartered Artichoke Hearts
- 4 cups Baby Arugula
- 4 small Cooked Beats, quartered
- 1/4 teaspoon Freshly Cracked Pepper
- 1 Tablespoon White Miso
- 1 teaspoon Sugar
- 1 Tablespoon Reese® Quartered Artichoke Hearts Brine
- 1 Tablespoon Rice Vinegar
- 4 Tablespoons Extra Virgin Olive Oil
DESCRIPTION
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.
DIRECTIONS
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.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
2. Make the vinaigrette by adding all of the ingredients to a mixing jar and whisk until fully emulsified.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