Baked beetroot with toasted walnuts, tomatoes, Parmesan cheese and arugula. ❤ COOKTORIA.COM

BEET AND PARMESAN ARUGULA SALAD

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 914kcal
Author: Tania Sheff
Baked beetroot with toasted walnuts, tomatoes, Parmesan cheese and arugula.
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Ingredients

  • 1 small baked beet
  • 1 medium tomato
  • 2/3 cup walnuts
  • 1 tbsp honey
  • 1/3 cup Parmesan cheese shavings
  • 3 cups arugula

Salad dressing

  • 3 tbsps olive oil
  • 2 tbsps lemon juice
  • to taste salt and pepper

Instructions

  • Start by toasting walnuts in a small sauce pan on medium heat for a few minutes. Once toasted, add honey, stir and set aside.
  • Prepare the dressing by mixing the dressing ingredients together.
  • Cut tomatoes and beets into thin wedges.
  • Toss arugula, beets and tomatoes with salad dressing.
  • Divide the salad between the plates and top with honey-walnuts and Parmesan shavings.

Nutrition

Calories: 914kcal | Carbohydrates: 23g | Protein: 27g | Fat: 84g | Saturated Fat: 14g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 26g | Cholesterol: 24mg | Sodium: 640mg | Potassium: 522mg | Fiber: 6g | Sugar: 12g | Vitamin A: 750IU | Vitamin C: 16.5mg | Calcium: 600mg | Iron: 2.9mg