Marinated Beet & Walnut Salad
This Marinated Beet & Walnut Salad is a vibrant, nutrient-dense dish that supports liver health and blood sugar regulation. Beets are rich in antioxidants and nitrates, walnuts provide healthy fats and omega-3s, and arugula contributes fiber and a peppery flavor. The apple cider-mustard dressing ties the salad together with a tangy and refreshing taste.
Nutrition Facts
Per serving
Energy
147 kcal
Protein
4 g
Carbs
11 g
Fat
11 g
Fiber
4 g
Ingredients
Beet
2 medium (200g)
Chopped Walnuts
4 tbsp (40g)
Arugula Leaves (Chopped)
0.5 cup (100g)
ACV
1 tbsp (15g)
Dijon mustard
1 tsp (5g)
Olive Oil
1 tsp (5g)
Honey
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Instructions
Preparation
Roasting Beets:
- Wash and peel the beets. Wrap them in aluminum foil and roast in a preheated oven at 200°C (400°F) for 40-50 minutes, or until tender. Allow them to cool, then slice thinly.
Cooking Steps
In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, and honey . Add salt and pepper to taste. This is your dressing.
In a large salad bowl, add arugula, sliced roasted beets, and toasted walnuts.
Drizzle the apple cider-mustard dressing over the salad and gently toss to combine.
Serve it.