Golden Beet Arugula Salad with Key Lime Champagne Vinaigrette

The lime vinaigrette balances out the earthy flavors of the beets


4 golden beets
4 cups arugula, rinsed and dried
1 cup cooked quinoa, any color will do
1 cucumber
1 medium fennel bulb
1/3 cup shelled pistachio nuts

For the Dressing:

1 medium shallot, thinly sliced (sub any onion you have)
2 teaspoons Key lime juice
1/4 teaspoon Key lime zest
2 teaspoons champagne vinegar
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste


Trim the beets and place in steamer basket. Steam beets for about 25 minutes, until tender when pierced by the tip of a knife. Remove beets from heat and let rest until cool enough to handle. Peel beets, slice thinly and set aside. Slice the cucumbers, which don't need to be peeled, into thin rounds. Trim and slice the fennel bulb as thinly as possible. Break some of the pistachio nuts in half. Make the Dressing. Place the thinly sliced shallot into a small bowl, stir in the Key lime juice, zest and champagne vinegar, this can be made ahead of time to allow the flavors to develop. Whisk in the olive oil and season with salt and pepper before dressing the salads. On each plate layer on the fennel, cucumbers, quinoa, arugula, beets and pistachio nuts, divide the vinaigrette and drizzle over salads before serving.