Beet and Walnut Salad

This Beet and Walnut Salad combines earthy roasted beets with crunchy walnuts, dressed in a zesty balsamic vinaigrette, creating a delightful and nutritious dish. It's a colorful addition to any meal, showcasing the vibrant flavors of Italy in a dairy-free format.

Ingredients

• Beets - 250 grams
• Walnuts - 50 grams
• Arugula - 100 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for about 30-35 minutes, or until tender when pierced with a fork.
3. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until they are fragrant and lightly golden.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create the dressing.
5. Once the beets are done, allow them to cool slightly. Peel the skin off and cut them into wedges.
6. In a large bowl, combine the arugula, roasted beets, toasted walnuts, and chopped parsley.
7. Drizzle the dressing over the salad and toss gently to combine.
8. Serve immediately and enjoy!

Nutrition

• Calories: 270
• Protein: 6 g
• Carbs: 23 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 21 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants, particularly from beets, which can help reduce inflammation.
• Walnuts provide healthy fats and omega-3 fatty acids, beneficial for heart health.

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