Beet and Nectarine Salad with Lemon Ginger Turmeric Tea Vinaigrette

1 teaspoon Lemon Ginger Turmeric Tea

2 cups Beet Greens (from 2 bunches of beets)

2 cups arugula

1 nectarine, cut into wedges

6 radishes, thinly sliced

1 avocado, peeled, seeded, thinly sliced

1/4 cup shelled pistachios

1/4 cup Parmesan cheese, shaved

2 teaspoons Dijon mustard

1/2 cup champagne vinegar

1/2 cup extra virgin olive oil

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1. Add the beet greens, arugula, nectarine, radish, avocado, pistachios, and Parmesan to a large bowl.

2. In a glass jar add the Dijon mustard, vinegar, olive oil, and Lemon Ginger Turmeric Tea. Seal and shake vigorously. Serve with the salad.

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