Vibrant Beetroot & Arugula Salad
Simple to make, time-saving, nutritious and healthy, this is all about this beetroot salad recipe. Assemble the blood-like red beet rood, fresh arugula, crunchy nuts, cheese and dried cranberries in only 10 minutes.
Servings: 6 people
- 3 medium beetroots boiled
- 7 oz arugula fresh
- 1/2 cup pecan nuts
- 1/3 cup dried cranberries
- 1 cup fresh cheese
- 1/2 cup olive oil
- 1 tsp Dijon mustard
- 1 pinch salt
- 1 tsp lemon juice
Wash the boiled beetroots and arugula and peel off the beetroot
Chop the beetroot and the cheese in cubes
Take a large salad bowl. Place arugula on bottom, add chopped beetroot. Add chopped cheese. Add the pecan nuts and dried cranberries.
Season salad with dressing and mix.
Separately prepare the dressing. Mix all the ingredients - olive oil, Dijon mustard, lemon juice, and salt.
Calories: 354kcal | Carbohydrates: 17g | Protein: 8g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 475mg | Fiber: 4g | Sugar: 11g | Vitamin A: 995IU | Vitamin C: 9mg | Calcium: 157mg | Iron: 2mg