Hearty Arugula Salad with Pecorino Recipe

Ingredients

• walnuts½ cup
• coconut oil1 tablespoon
• medium yellow onion, minced1
• medium red beet, shredded1
• balsamic vinegar1 tablespoon
• loosely packed arugula5 cups
• shaved pecorino romano cheese
• fresh cracked black pepper, to taste

Method

1. Heat a skillet over medium-low heat. Add walnuts and toast for 4 minutes, swirling and tossing often. Remove walnuts from skillet and set aside.
2. Return skillet to heat and increase to medium. Add coconut oil. When the oil is hot (it will look shimmery), add minced onion and shredded beet. Cook for 5 minutes, stirring occasionally.
3. Increase heat to medium-high and add balsamic vinegar. Cook another 3 minutes, stirring often.
4. Add the arugula to a serving plate and top with the warm beet mixture. Top with toasted walnuts, pecorino and pepper. Enjoy immediately.

Swaps & notes

If you are allergic to walnuts, you can go without them or add another nut or seed (such as chia seeds) that you are not allergic to. There are any number of dressings you can use, but healthy, homemade ones are best. Forgo the cheese to make this a vegan recipe.