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.
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).
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.
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.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.