Salads are a great complement to our family menus, quick and easy to prepare, healthy and plained of flavors, they can eat as a complement, side dish, or a meal for a person whos like to eat healthily and to no consume too many calories. Today, we want to share our Beet and Arugula Salad Recipe. We are in the fall, and the beetroot is one of the food that we need to consume for the riched nutritional values and for so many recipes that we can prepare with it from the starters, appetizers, pasta, soups, risottos, and main plates that we can prepare with it. The beetroot is rich in Folate, Vitamin A, B, Manganese, Calcium, Phosphorus, Potassium, Iron, etc. This recipe is easy, and if we have cooked the beet before, we can prepare it in five minutes.
Ingredients – 2-3 Servings
- 200 g cooked beet (baked or boiled)
- 100 g arugula
- 50 g Parmesan or Grana cheese flakes
- 1- green apple
- 30 g nuts
For dressing
- ½ tsp salt
- 2-3 tbsp olive oil
- 1-2 tbsp balsamic vinegar
- Pepper
- 1 tbsp lemon juice (facultative)
Directions
- We cook the beet in the oven or boiled, peel it, and cut into slices.
- Rinse the arugula well, dry it, and chop with our hands.
- In a serving dish, we put the beet slices in a circle.
- Add the chopped arugula in the middle, and above it, we will add the peeled and diced green apple, nuts, and Grana cheese flakes.
- In a small bowl, we mix the dressing ingredients and add the dressing to the salad. Serve it immediately.
Bon Appetit!
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