Spring Beet and Arugula Salad

Ingredients

• 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

Preparation

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.

This simple pepper sauce (known as an ají in South America) is a great table condiment and will add a hint (or a punch!) of spiciness to your next meal.

Ingredients

• 1 pound fresh red peppers, veined and chopped (a mix of both hot and sweet, depending on your preference)
• 2 cloves garlic, chopped
• 3 teaspoons key lime juice (about 3 limes’ worth)
• 1 tablespoon olive oil
• water
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced scallions or green onions
• salt and pepper to taste

Preparation

1. In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
2. Transfer puree to a bowl and add cilantro, green onions, and salt and pepper.  Mix until incorporated.
3. Serve with your next meal!

Store in an airtight container in the refrigerator for up to one week.