- 1 container Carolina Flavors marinated beets.
- 1 package baby arugula
- 1 container Carolina Flavors parsnip puree
- 1 bag toasted walnuts
- 1 ramekin balsamic glaze
To put together salad, place arugula in a large mixing bowl. Add marinated beets and some marinade and toss gently to lightly coat. On a serving plate, take one spoonful of cold parsnip puree and spread a schmear across the plate. Add a portion of arugula and beets on top of puree. Garnish with a drizzle of balsamic glaze and toasted walnuts.