Carrot, Golden Beet and Ginger Salad Over Arugula


  • 1 bunch arugula (or more if you desire a larger batch for a pot luck)
  • 4 medium carrots
  • 1 large golden beet or red
  • 1 1/2-2 inch piece of peeled ginger root (chopped or shredded)
  • ½ cup dried cranberries, no sulfur and unsweetened or sweetened with apple juice(optional)
  • 2-3 radishes slicedJuice from
  • 1/3 of medium lemon or to taste
  • ¼ cup pepitas seeds or sunflower seeds
  • 2-3 Tbsp pumpkin seed oil or olive oil
  • 2-3 Tbsp olive oil (as fresh and local as you can get)
  • 2 Tbsp Pomegranate Balsamic vinegar (I prefer Napa Valley Naturals)
  • dash of pink sea salt
  • dash of cracked ground pepper
  • Optional: Sliced chicken breast

I grate the carrots, beet and peeled ginger with the grate attachment on my food processor. Toss everything else together in a bowl, mix and serve. Taste test to see if you desire more vinegar, oil, lemon or salt and pepper.
Garnish with slices of avocado!

Bon Appetit!

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