Plum and Beet Salad on a Bed of Arugula

INGREDIENTS

  • 2 medium-large cooked and peeled beets cut into bite-sized cubes (a)

  • 4-5 plums, pitted and cut into bite-sized pieces

  • 2 tablespoons lemon juice, or more, to taste

  • 2 tablespoons maple syrup, or more, to taste

  • 1 cup of arugula (b)

  • Sprinkle dried basil leaves, as desired (c)


INSTRUCTIONS

  1. Combine diced-cut beets, diced-cut plums, lemon juice, and maple syrup in a bowl.

  2. Place arugula on a plate, top with beet/plum mixture, sprinkle dried basil leaves on top.


NOTES

(a ) I used Gefen organic ready-to-eat red beets.

(b) Any leafy green will do.

(c) When available, fresh basil or mint.

This version was primarily based on a recipe from https://theveganatlas.com