Arugula Beet Salad Recipe
Arugula beet salad with a flavorful balsamic vinegar dressing. This simple salad is a hearty mix of warm roasted beets, walnuts, toasted tofu all tossed in a flavorful vinegar dressing and topped with crisp fresh arugula. Vegan and gluten free.
Servings: 3 servings
Calories: 394kcal
Ingredients
- 2 cups beets peeled and cubed
- 3 tablespoons walnuts chopped
- 3/4 cup tofu cubed
- 1 cup baby arugula leaves
For dressing
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon red chili flakes
- 1 tablespoon olive oil extra virgin
- salt to taste
- black pepper to taste
Instructions
- Scrub and peel the beets and cut into 1 inch cubes.
- Heat a pan with few drops of oil or cooking spray. Place the beet cubes and also chopped walnuts as single layer.
- Roast in low flame until walnuts turn golden and beets are well roasted and caramelized. Walnuts will get l get roasted first, remove them as they get roasted.
- Now once the beets are well roasted and caramelized remove the roast beets to a plate.
- In the same oil toast the tofu cubes until golden and crispy. Remove to a plate.
- While the beets are getting cooked, rinse a handful of baby arugula leaves and spin dry or set aside few minutes. Make sure there is no moisture in the greens before adding to the salad. Roughly chop them if preferred. Place the cooked beets, roasted tofu, roughly chopped arugula leaves and walnuts in a salad bowl.
- In another small mixing bowl mix the ingredients for dressing and whisk well.
- Toss the dressing into the salad ingredients. Mix well.
- Serve arugula beet salad immediately. You can add a dash of black pepper while serving.
Notes
You can double the recipe.
Nutrition
Serving: 3servings | Calories: 394kcal | Carbohydrates: 60g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Sodium: 82mg | Potassium: 405mg | Fiber: 7g | Sugar: 21g | Vitamin A: 287IU | Vitamin C: 16mg | Calcium: 156mg | Iron: 4mg