Bistro Beet Salad


  • 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.