4-5 small golden beets, peeled and shredded
1 tablespoon chopped fresh basil
1/3 cup lemon juice
1 clove of garlic, minced
1 teaspoon prepared mustard
1 teaspoon agave nectar
1/2 tsp salt, 1/2 tsp pepper
1/3 cup olive oil
4 cups arugula
Cut beets into long shreds with a four-sided box grater or a food processor. Sprinkle with parsley and basil.
In a separate small bowl, whisk the lemon juice, mustard, agave nectar, salt and pepper.
Mix half of it into the beets and save the other half for the arugula. The dressing will stay well in a tightly covered glass jar refrigerated).
Divide arugula among four plates. Top with beets.