INGREDIENTS
2 cups
Arugula
1
Beet, small medium
1/2 tsp
Chives, dried or fresh
3 tbsp
Pomegranate seeds
1/2 tsp
Lemon juice
1/4 tsp
Salt
1/2 tsp
Sea salt
1/2 tsp
Apple cider vinegar
1 tbsp
Olive oil
1 tbsp
Coconut oil or other solid cooking fat (for roasting the beets)