Beet and arugula salad
Description
Minimum effort — excellent result. The base of this salad is roasted beet, but I recommend boiling it in advance to save time. As for the other ingredients, there's always room for variations. Avocado, nuts, cheese, pomegranate seeds — all of these add unique flavor notes to the dish. In addition to arugula, spinach or any other fresh greens work great too. I'd like to particularly highlight the dressing — it's incredibly tasty and perfectly complements all the ingredients. Ready to serve immediately.
Instructions
- 1
Step 1
1. Cut the beet into medium pieces and place them on a baking sheet lined with foil or parchment paper. Preheat the oven to 200 degrees. Mix the chopped shallot with vinegar, oil, honey, salt, and pepper. Stir well. Pour 1-2 tablespoons of the dressing over the beets and roast for about 15 minutes.
- 2
Step 2
2. Place arugula and spinach into a deep bowl. Add pomegranate seeds and nuts.
- 3
Step 3
3. Peel and dice the avocado into small cubes, then add to the salad bowl along with the cheese.
- 4
Step 4
4. All that remains is to add the beet, pour in the dressing, and gently mix everything. This amazingly delicious and quite unusual beet and arugula salad is ready to serve.