Chioggia beet salad
This simple chioggia beet salad lets the colorful, crisp and tasty beets shine.
Servings: 2 as side/app
Calories: 196kcal
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Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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
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