1 cup pears, sliced
1½ cups leeks, sliced and steamed 10 minutes
2 tablespoons fresh arugula, chopped
2 tablespoons fresh fennel, chopped
¼ cup olive oil
2 tablespoons prepared mustard
1 tablespoon fresh lemon juice
½ teaspoon cayenne pepper
½ cup beets, sliced and steamed for 15 minutes
In a large salad bowl, combine the pears, leeks, arugula, and fennel.
In a separate bowl, whisk together olive oil, mustard, lemon juice, and cayenne pepper.
Toss beets in ¼ of the dressing and the remaining salad with the rest of dressing.
Arrange beets on plate and top with rest of salad.
Chill for 1 hour before serving.
- Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.