2MediumRed Beetspeel and slice into thin matchsticks
HandfulArugula roughly chopped
1/4CupCrumbled Feta
1/4CupBalsamic Vinegar
3TbspOlive Oil
2TbspMaple Syrup
1TbspDijon Mustard
1TspFresh Thyme
Salt & Pepperto taste
Instructions
First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas.
Combine all the ingredients except for the fresh thyme into a blender and process until smooth or simply whisk together everything in a mason jar until emulsified.
Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.