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Spring Beet, Asparagus & Einkorn Salad
Ingredients
  • 1 cup whole grain Einkorn, cooked
  • 2 to 3 small beets, diced and roasted
  • 3 tablespoons olive oil, divided
  • 1 tablespoon butter or ghee
  • 4 to 5 crimini mushrooms, thinly sliced
  • 6 spears of asparagus, halved
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon toasted pumpkin seeds
  • 1 ½ cups arugula
  • Juice of ½ a lemon
  • Balsamic vinegar to taste
  • Pinch of red chili powder
Steps
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