Beetroot Arugula Salad
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Beetroot Arugula Salad
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A simple and filling salad full of vibrant flavors.
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Ingredients
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- pinch black pepper
- 1 beetroot roasted Lightly coat with olive oil and bake 450F (230C) for 45min-1 hour)
- 1 container arugula
- 1/3 cup pecan toast by placing whole pecans on a baking sheet and baking at 180 C (350 F) for 5-7 min until fragrant, Remove from baking sheet immediately, cool then chop, chopped, toasted
- 100 g feta cheese
- 6-8 dates quartered
- handful pomegranate seeds optional
Instructions
- Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.
- Arrange washed and dried arugula leaves in serving bowl. Top with chunks of roasted beetroot, dates, feta cheese you crumble in your hands, pecans, and pomegranate seeds (if using).
- Immediately before serving, add dressing and toss to combine.
Nutrition Information
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Calories
404kcal
(20%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
23g
(115%)
Cholesterol
14mg
(5%)
Sodium
533mg
(22%)
Potassium
132mg
(3%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
12IU
(0%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 14mg | 5% |
| Sodium | 533mg | 22% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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