Pine nuts add a lovely little nutty flavor to the salad and pair so well. You could substitute with some pepitas or almonds.
You can use whatever variety you have, but crisp, sweet-tart is probably best. Remove the core and slice thinly.
This recipe uses raw beet, so no need to cook - just peel and coarsely grate them.
Layer up the arugula, beet, apple and toasted pine nuts, then shake/whisk together the dressing and drizzle over.
It makes a perfect side to lots of meals, as well as being a great simple lunch, especially with some added protein.