Go Back
–+ servings
Cheese and beetroot salad
Print Recipe
No ratings yet

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.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: european
Keyword: arugula, arugula salad, Beetroot salad, boiled beetroot, healthy salad
Servings: 6 people
Calories: 354kcal
Author: Annie

Equipment

  • salad bowl

Ingredients

  • 3 medium beetroots boiled
  • 7 oz arugula fresh
  • 1/2 cup pecan nuts
  • 1/3 cup dried cranberries
  • 1 cup fresh cheese

For dressing

  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 1 pinch salt
  • 1 tsp lemon juice

Instructions

  • 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.

Dressing

  • Separately prepare the dressing. Mix all the ingredients - olive oil, Dijon mustard, lemon juice, and salt.

Nutrition

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