- 1 tbsp pine nuts
- ½ cup grated beets
- ½ apple
- 2 handfuls arugula
For the maple vinaigrette
- 1 tbsp olive oil
- ½ tbsp balsamic vinegar
- 1 tsp maple syrup
- Gently toast the pine nuts in a dry skillet/frying pan or under a broiler/grill. Keep a close eye on them so they don’t burn then set aside.
- Grate the beet and core and slice the apple.
- Put the arugula in the bottom of a bowl, top with the grated beet, apple and pine nuts.
- Shake together the vinaigrette ingredients (oil, vinegar and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad, toss and serve.