Arugula and Beet Salad
Elevate your meals with this vibrant arugula beet salad. Healthy, beautiful, and full of flavor. Oil-free, gluten-free, and vegan.
Servings: 2
Calories: 298kcal
Ingredients
- 3 medium beets
- 4 cups arugula
- ¼ cup hazelnuts, chopped (toasting is optional)
Orange Citrus Dressing
- 1 date, pitted and soaked in hot water for 15 minutes to soften
- 2 Tablespoons cashews, soaked in hot water for 15 minutes to soften
- 1 Tablespoon orange zest
- ¼ cup fresh orange juice
- ¼ cup water
- 1 Tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
Instructions
- Wash and trim beets. Add them to a small pot with water. Bring to a gentle boil, then reduce heat to simmer and cook for 40 minutes.
- While beets are cooking, add pitted date and cashews to a small dish with hot water. Soak for 15 minutes to soften.
- Zest and juice a fresh orange.
- Add date, cashews, orange zest, orange juice, apple cider vinegar, Dijon mustard and water to a mini bullet blender. Blend until smooth and creamy. Set aside.
- When beets are done cooking, rinse them under cold water to handle. Carefully use your fingers to remove the skin.
- Slice the beets, and assemble by adding them to a bed of arugula and top with chopped hazelnuts. Dress with orange citrus dressing and enjoy.
Notes
- Cool beets before handling and slicing.
- Toast the chopped hazelnuts in a dry skillet to enhance their flavor.
- Store leftover ingredients separately in airtight containers for up to 4 days, and assemble just before serving. Freezing is not recommended.
Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 227mg | Potassium: 1243mg | Fiber: 10g | Sugar: 24g | Vitamin A: 1112IU | Vitamin C: 39mg | Calcium: 137mg | Iron: 4mg
