Chioggia beet salad
This simple chioggia beet salad lets the colorful, crisp and tasty beets shine.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 2 as side/app
Calories: 196kcal
Author: Caroline's Cooking
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- 2 tablespoon slivered almonds or sliced
- 1 chioggia beet
- 2 handfuls arugula rocket
- 1 oz goat cheese
For maple vinaigrette
- 1 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Gently toast the almonds in a dry skillet/frying pan or under a broiler/grill. Keep a close eye on them so they turn golden brown but don't burn then set aside to cool.
Peel the outside layer off the chioggia beet then carefully make thin slices with a mandolin or wide vegetable peeler. Try to make as complete circles as you can but even part slices are good.
Place the arugula on two plates and top with the slices of beet, crumbled goat cheese and the toasted almonds.
Shake together the vinaigrette ingredients (oil, vinegar and maple syrup) in a small jar or whisk in a small bowl. Drizzle over the salad and serve.
Calories: 196kcal | Carbohydrates: 10g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 93mg | Potassium: 290mg | Fiber: 2g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg