Beet Noodle Arugula Salad
- 2 cups arugula
- 1 medium-sized beet
- ½ cup cooked peas
- ¼ cup cherry tomatoes, sliced
- 1 T balsamic vinegar
- 1 T olive oil
- Slice ends off of beet and put it through the spiralizer. Set noodles aside.
- Fill bowl with arugula, peas and tomatoes.Add beet noodles on top.
- Drizzle with vinegar and oil. Enjoy!
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