Dressing Ingredients

1 Tb olive oil

1/2 Tb apple cider vinegar

1 tsp dijon mustard

1 tsp agave

Noodle Ingredients

1 large beet

3 cups arugula

pistachios, chopped

Vegan Feta Ingredients

Drain and press tofu. Add all ingredients to a food processor and pulse until smooth. Refrigerate overnight to firm up.

7 oz extra firm tofu

1/2 Tb nutritional yeast

1/2 Tb white miso paste

5 Tb coconut oil

1 Tb lemon juice

1/2 Tb apple cider vineger

1/2 tsp salt

1/2 tsp onion powder

Directions

• Spiralize beet in the Shine Electric Spiralizer using the angel hair blade.
• Arrange arugula on a plate, then add a beautiful swirl of beet noodles on top.
• Drizzle the apple cider vinaigrette over the salad. Sprinkle with some creamy vegan feta, and finish with a sprinkle of crunchy pistachios for extra texture.
• Enjoy!