Opis
A fresh and nutritious salad combining roasted beets and peppery arugula.
Składniki
Skala
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instrukcje
- Preheat the oven to 400°F (200°C).
- Wrap beets in foil and roast for 45-60 minutes until tender.
- Allow beets to cool, then peel and dice.
- In a large bowl, combine arugula, roasted beets, goat cheese, and walnuts.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper, and toss gently to combine.
- Serve immediately.
Uwagi
- Use fresh, young arugula for the best flavor.
- Can substitute goat cheese with feta if preferred.
- Add sliced apples for extra crunch.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 60 minutes
- Kategoria: Salad
- Sposób: Roasting
- Kuchnia: Mediterranean
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 250
- Cukier: 6g
- Sód: 150mg
- Kwasy: 18g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 12g
- Tłuszcze trans: 0g
- Węglowodany: 21g
- Włókno: 5g
- Białko: 8g
- Cholesterol: 10mg
Słowa kluczowe: roasted beet and arugula salad