Why You’ll Love This Recipe
This beet and walnut salad is a nutritional powerhouse with earthy beets, crunchy walnuts, peppery arugula, and a tangy balsamic dressing. Rich in antioxidants, iron, and plant-based omega-3s—perfect for meal prep or as a stunning side dish!
Quick Reference:
- Prep Time: 10 minutes (if using roasted beets)
- Servings: 2–3 bowls
- Difficulty: Easy
- Vegan: Yes (use vegan cheese) ✓
- Antioxidant-Rich: Yes ✓
Macros Per Serving:
- Calories: 240
- Protein: 8g
- Net Carbs: 18g
- Fat: 16g
- Fiber: 5g
Ingredients:
- 2 medium beets, roasted and sliced
- 2 cups fresh arugula
- ½ cup walnuts, chopped
- 2 tablespoons hemp seeds
- ¼ cup goat cheese or vegan cheese crumbles
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt & pepper, to taste
- Optional: fresh parsley, pomegranate seeds
Instructions:
- Whisk balsamic, oil, mustard, salt, and pepper into a vinaigrette.
- Toss arugula with half the dressing.
- Arrange on a plate or bowl with arugula.
- Top with beet slices, walnuts, hemp seeds, and cheese.
- Drizzle remaining dressing. Serve fresh!
Tips:
- Use pre-roasted beets to save time.
- Add quinoa or farro for a grain bowl.
- Swap goat cheese for tahini dressing for vegan option.
