Beet & Berry Salad with Hibiscus-Ginger Vinaigrette

Ingredients

For the salad

• 2 large beets, thinly sliced
• 1 pint berries of choice (blueberries, blackberries, raspberries or strawberries)
• 3 carrots, thinly sliced
• ½ red onion, thinly julienned
• 2 cups arugula
• ¼ - ½ cup microgreens
• 2 cups bulgur, cooked
• Goat Cheese or cheese of choice

For the dressing:

• 6 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 1 tablespoon whole grain mustard

• 1 tablespoon ginger, grated

• 2 teaspoons hibiscus powder (can use whole dried flowers and grind them), more for color if needed

• ¼ cup mint, chopped

• ¼ cup parsley, chopped

• Salt & Pepper to taste