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Beet Salad

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Beet Salad is packed with antioxidants and includes nutritious leafy greens and veg. With a vinaigrette dressing, you'll love this wonderfully colourful and flavourful bowl of goodness.

Ingredients
 100 g arugula
 1 large avocado
 1 cup sliced pickled beet
 ½ cup cooked green peas
 ½ cup chopped red bell pepper
 ½ cup pecan nuts
 ½ cup watercress
Dressing
 2 tsp dijon mustard
 2 tbsp extra virgin olive oil
 2 tbsp fresh water
 4 tbsp balsamic vinegar
 ½ tsp minced garlic
 ½ tsp dried oregano (optional)
 ½ tsp dried mint (optional)
Instructions
1

Prepare the salad ingredients by washing and drying the baby arugula leaves, pepper and watercress. Pat dry with a kitchen towel or paper towel (to avoid a soggy salad).

2

Dice or slice (separately) your pickled beets, red bell pepper and avocado and set aside. Now, in a small pot, add water and green peas. Let it simmer for 5 minutes on low-medium heat. Remove and allow to the peas to cool down.

3

Divide the salad ingredients (into two), in wide and large salad bowl layer the salad by first spreading the arugula leaves, watercress, red bell pepper, avocado and green peas. Top with beets and repeat until all ingredients are all used up.

Top with pecan nuts and drizzle heaps of dressing over the salad. Serve immediately.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 263
% Daily Value *
Total Fat 22.2g35%

Saturated Fat 3.6g18%
Sodium 138mg6%
Potassium 461mg14%
Total Carbohydrate 15.1g6%

Dietary Fiber 8.3g34%
Sugars 6.9g
Protein 5g10%

Calcium 5%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.