Sweet steamed beets, peppery arugula, juicy pomegranate seeds, and buttery pine nuts come together with a simple dressing of olive oil and fresh mandarin juice.

Ingredients

• About 2½ cups arugula (1.8 oz / 50 g), washed and dried
• 1 red beet, peeled and diced
• 1 tablespoon pine nuts
• 1 tablespoon olive oil
• Fresh mandarin juice, to taste
• Pomegranate arils (seeds), to taste

The cup measurement for arugula is approximate; packing changes the amount. Use the weight for greater accuracy.

Instructions

1. Peel the beet and cut it into small, evenly sized cubes.
2. Place the beet cubes in a steamer basket over simmering water. Cover and steam until fork-tender. Let them cool before adding them to the greens.
3. Arrange the arugula on a serving plate and add the cooled beets.
4. Scatter the pine nuts over the salad. Squeeze over fresh mandarin juice and drizzle with the olive oil.
5. Add pomegranate arils to taste. Gently combine if desired and serve.