Beet Salad recipe - ingredients, nutrition and when to eat it
This salad combines the gentle sweetness of beets with crisp apple and the rich nuttiness of walnuts.
This salad combines the gentle sweetness of beets with crisp apple and the rich nuttiness of walnuts. Its vibrant color and refreshing flavor make it a lovely side for a light lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 239g serving): 244.7 kcal · protein 4.8g · carbohydrate 23.4g · fat 16.1g · sodium 259.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the beets cool completely after boiling so the apples stay crisp when mixed in.
Tips: If you’re concerned about the beet color bleeding into the other ingredients, toss the beets with the dressing first, then add the remaining ingredients.
Tips: Warm the walnuts in a dry pan over low heat for about 2 minutes to bring out their nutty aroma.
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Ingredients (1 serving)
- Beet — 100 g
- Apple — 0.5 pc
- Walnuts — 1 Tbsp
- Arugula — 20 g
- Balsamic vinegar — 1 Tbsp
- Olive oil — 1 tsp
- Honey — 0.5 tsp
- Salt — 1 pinch