Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Spring Beet and Arugula Salad


Spring Beet and Arugula Salad


  • 6-8 small/medium beets
  • 2 medium carrots, chopped
  • 4 cups arugula, coarsely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey or agave nectar
  • 1/2 cup pecans, chopped
  • salt and pepper to taste


  1. Boil beets until tender. Rinse under cold water, then remove skin (it should come off very easily). Chop into 1/4 inch cubes.
  2. Whisk vinegar, oil, honey, and salt to make the dressing.
  3. Mix all ingredients with dressing and season to taste.

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