Arugula is the base for this salad. Take your bunch and place it on your plate/bowl. I sometimes chop up my greens before making my salad (its more efficient if I’m on the go). Be sure to wash your greens before adding them.

Beets. Now, I buy beets “ready to eat” style in a package. So, this recipe is rather simple. I slice my beets into circular slices then chop them smaller as I eat the salad, but I’ve seen beets prepared in cubes too. The more finely they’re chopped the more beet juice (but really, you choose). However you chop your beets, add them to your greens

Adding Pistachios. At our grocery store we have the option of "weigh-and-pay" nuts and dried fruits so when I make this salad I pick up a light bunch of raw (without the shell) pistachios. I like doing it this way rather than buying a whole bag because it’s more cost effective … I think… anyways, toss your pistachios into the salad.

Balsamic, salt, and pepper go well as a topping for this salad. We use lemon-balsamic, which I find to be tasty. But I’ve had this salad with a variety of balsamic dressings. As long as it has a bit of sweetness to it, it should pair well. Enjoy!