Beetroot, orange and arugula salad

Beetroot with vegetable salad

Beetroot, orange and arugula salad

Great summer salad and amazing for any other seasons

  • 1-2 Beetroots
  • 1 Orange
  • Arugula (handful)
  • Pine nuts (handful)
  • Pomegranate seeds
  • 2-3 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • Salt (to taste)
  • Sugar (to taste)
  1. Beetroot for salad can be boiled or baked in the oven, previously wrapped in the foil.

  2. Slightly fry the pine nuts in a dry frying pan on all sides.

  3. Put on a plate to cool.

  4. Mix all the ingredients for dressing, beat them with a fork and taste.

  5. If something is missing for your taste, just ad it.

  6. Wash arugula, dry with a towel and put on a wide plate.

  7. Peel the beets, cut into thin circles or semicircles.

  8. Peel the orange and cut into round slices.

  9. Put the beets and orange on the arugula, pour the dressing, sprinkle with nuts and pomegranate seeds.

  10. The salad is ready, you can enjoy it.

Dressing can be edited and fit to person’s tastes.

Food photo created by mrsiraphol – www.freepik.com

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