Description
A fresh and healthy beetroot salad.
Ingrédients
L'échelle
- 2 medium beetroots, cooked and diced
- 1 cup arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Place the walnuts on a baking sheet and toast for 5-7 minutes.
- In a large bowl, combine the diced beetroot and arugula.
- Drizzle with olive oil and balsamic vinegar.
- Add crumbled feta cheese and toasted walnuts.
- Season with salt and pepper.
- Toss gently to mix.
- Serve immediately or chill in the refrigerator for 30 minutes.
Notes
- Use fresh beetroots for the best flavor.
- Feel free to add other vegetables like cucumber or carrots.
- This salad can be stored in the fridge for up to 2 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Salad
- Méthode: Mixing
- Cuisine: Mediterranean
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 200
- Sucre: 5g
- De Sodium: 150mg
- La graisse: 12g
- Graisses Saturées: 2g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 4g
- La protéine: 6g
- Le taux de cholestérol: 10mg
Mots-clés: beetroot salad, healthy salad, Mediterranean salad