Ingredients

• 1 cup peeled, diced roasted or cooked beets
• a handful of arugula
• 1 avocado
• 1 tablespoon lemon juice
• 4 tablespoons pumpkin seeds
• 3 tablespoons chopped chives
• salt, pepper

Vinaigrette:

• 1 and 1/2 tablespoons honey mustard or regular
• 1 and 1/2 tablespoons multifloral honey or maple syrup
• 1 tablespoon extra virgin olive oil
• 1 and 1/2 tablespoons lemon juice
• 3/4 tablespoon rice vinegar

Preparation

1. Roasted beets (wrap small beets individually in foil, bake at 200°C for 1 hour) peel and dice.
2. Rinse the arugula, dry it, place in a bowl, add beets and peeled avocado cut into cubes, drizzle everything with lemon juice.
3. Sprinkle with pumpkin seeds and chives, season with salt and pepper.
4. Mix the vinaigrette ingredients, pour over the salad, mix before serving.