Beet and Arugula Salad with Fennel
The best recipe for Beet and Arugula Salad with Fennel
Servings 2
Calories 602kcal
Cost $
Ingredients
- 1 large beet or 2 small beets roasted and cut into hearts
- 4 cups baby arugula
- ½ bulb fennel thinly sliced
- ¼ cup walnuts
- ½ avocado diced
- For the dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- ½ shallot minced
- 1 tablespoon toasted sesame oil
- sea salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Wrap beets in tin foil and bake for 30-45 minutes or until tender when pierced with a fork. (cooking time depends on size of beets) When tender, remove from oven and let cool. Remove skin and slice into ¼ inch pieces. Use a heart cookie cutter or paring knife to make heart shapes.
- Meanwhile, whisk dressing ingredients together adding sea salt and pepper as desired.
- Assemble salad and top with dressing, enjoy :)
Nutrition
Calories: 602kcal | Carbohydrates: 15g | Protein: 5g | Fat: 60g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 35g | Sodium: 64mg | Potassium: 802mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1111IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 2mg