Insalata di Barbabietole

Insalata di Barbabietole is a vibrant Italian salad featuring roasted beets, fresh arugula, and creamy goat cheese, creating a delightful harmony of flavors and textures. This low-carb dish is perfect for a light lunch, packed with nutrients and bursting with color.

Ingredients

• Beets - 300 grams
• Arugula - 100 grams
• Goat cheese - 50 grams
• Walnuts - 30 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

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 for 30-35 minutes, or until tender when pierced with a fork.
3. Once the beets are cooked, allow them to cool slightly, then peel and cut them into bite-sized cubes.
4. In a large bowl, combine the arugula and roasted beet cubes.
5. Crumble the goat cheese and add it to the salad.
6. Chop the walnuts and toast them in a dry skillet over medium heat for about 3-4 minutes until fragrant.
7. Add the toasted walnuts to the salad.
8. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste.
9. Toss everything gently to combine and serve immediately.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 22 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from beets, promoting heart health.
• High in fiber, aiding in digestion and maintaining healthy blood sugar levels.

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