Serves 4
4 cups packed Arugula
1 cup chopped or shredded chicken breast (cooked)
2 golden beets, cubed
¼ cup shaved parmesan cheese
¼ cup hemp hearts
2 tablespoons coconut oil
Directions:
1.) Melt the coconut oil in a skillet over medium high heat. Add the cubed golden beets and saute stirring frequently for about 10-15 minutes, until soft and golden brown.
2.) Combine warm beets with the remaining salad ingredients and toss with dressing.
Dressing:
4 tablespoons lemon juice
Zest from one lemon
¼ cup avocado oil
½ tsp himalayan sea salt
½ tsp freshly ground black pepper
1 tsp italian seasoning
*Shake together in a mason jar to combine then toss with salad ingredients