Morning made simple

This beet, orange and arugula salad is simple to make and a delicious mix of sweet and savory.


  • 4 small to medium-sized red beets
  • 1 orange, peeled and chopped into cubes
  • Large handful of baby arugula
  • ⅓ cup Forager Project Plain Cashewmilk Yogurt
  • 2 tablespoons vegan cream cheese
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon olive oil
  • ¼ teaspoon za’atar
  • Salt and pepper to taste
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons walnuts, chopped


  • Bring a large pot of lightly salted water to a boil. Wash the beets and cut off the stems. Carefully place them in the boiling water and cover with a lid. After 20 minutes, check the beets for doneness using a fork and add time as necessary. The boiling time for small to medium-sized beets ranges from 30-50 minutes.
  • For the dressing, whisk the yogurt and cream cheese until well combined. Stir in the lemon juice, zest, olive oil, and za’atar and season with salt and pepper to taste. Arrange the arugula, and beet and orange pieces on a plate. Drizzle with the yogurt mixture and garnish with fresh mint and walnuts.