Beet and Walnut Salad

This vibrant Beet and Walnut Salad is a delightful combination of earthy beets and crunchy walnuts, tossed in a zesty citrus dressing. It's a refreshing and nutritious dish that's perfect for any occasion.

Ingredients

• Beets - 2 medium-sized (about 300g)
• Walnuts - 50g, chopped
• Arugula - 50g
• Olive oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Orange juice - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 1 tablespoon, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet.
3. Roast the beets for about 30-40 minutes, or until they are tender when pierced with a fork.
4. Once cooked, allow the beets to cool, then peel and slice them into wedges.
5. In a dry skillet over medium heat, toast the chopped walnuts for about 5 minutes, stirring frequently until golden and fragrant.
6. In a small bowl, whisk together the olive oil, apple cider vinegar, orange juice, Dijon mustard, salt, and black pepper to create the dressing.
7. In a large bowl, combine the arugula, roasted beets, toasted walnuts, and chopped parsley.
8. Drizzle the dressing over the salad and toss gently to combine.
9. Serve immediately and enjoy your refreshing beet and walnut salad.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 23 g
• Fiber: 6 g
• Sugar: 7 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants which help reduce inflammation.
• High in fiber which promotes digestive health.

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