Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette

This Roasted Beet & Potato Arugula Salad with Lemon Vinaigrette is the perfect light and flavorful spring salad!

2 Medium beets, washed
1/2lb fingerling or baby potatoes (I got mine at Trader Joe’s)
1/2 tablespoon olive oil
pinch of salt and pepper
2 handfuls of wild arugula
1 avocado, sliced
1/4 cup sunflower seeds
for the lemon vinaigrette
1/4 cup extra virgin olive oil
2-3 tablespoons fresh lemon juice (about 2-3 lemons)
1 teaspoon whole grain Dijon mustard
pinch of salt and pepper

View the full recipe at pumpkin & peanut butter →