Arugula Salad with Beets
The natural sweetness of beets pairs well with spicy arugula and crunchy nuts!
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Serves4 (servings)
SWAP ScoreWhat's this?
Ingredients
- 5 cups arugula
- 1 pound cooked baby beets
- 1/2 cup balsamic vinaigrette
- 1/2 cup shelled pistachios
- 1/2 cup walnuts
- 1/2 cup pecans
Directions
- On a large platter, arrange the arugula. Cut the beets into thin wedges and scatter over arugula.
- Drizzle the vinaigrette over vegetables. Roughly chop the pistachios, walnuts, and pecans. Sprinkle nuts over salad. Season with salt and pepper to taste.
Recipe Tips
Instead of vinaigrette, you can add 1/4 cup olive oil and 2 tablespoons lemon juice or another type f vinegar.
Nutrition Facts
Arugula Salad with Beets
Amount Per Serving
Calories 303
Calories from Fat 225
% Daily Value*
Total Fat 25g
38%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 387mg
16%
Potassium 575mg
16%
Total Carbohydrates 19g
6%
Dietary Fiber 5g
20%
Sugars 14g
Protein 6g
12%
Vitamin A
13%
Vitamin C
14%
Vitamin D0%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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