Beet and Orange Salad

Serve the sweetness of grilled beet and the freshness of orange over arugula.

55 min · 2 servings

Ingredients

beet, 250 g orange, 1 pieces arugula, 60 g walnut, 25 g olive oil, 20 ml Balsamic vinegar, 15 ml salt, 2 g

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash beet, wrap it in foil, roast at 200°C oven for 40 minutes, and check doneness with a skewer.
Peel and slice the cooled beet Skin or peel, and spread only Fruit flesh on the orange.
Wash and dry arugula, stir-fry walnut in a dry pan for 2 minutes.
Put the ingredients in a bowl and pour the dressing made with oil, vinegar, and salt.

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Food nutrition

Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.

walnut (dried) →

orange (raw) →