Umami Artichoke Beet Salad
VegetarianPreparation Time: 10 min
Serves 2
INGREDIENTS
- 14 oz can Reese Quartered Artichoke Hearts
- 4 cups baby arugula
- 4 small cooked beets, quartered
- 1/4 tsp freshly cracked pepper
- 1 tbsp white miso
- 1 tsp sugar
- 1 tbsp Reese Quartered Artichoke Hearts Brine
- 1 tbsp rice vinegar
- 4 tbsp 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.
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.
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.