BEET AND PARMESAN ARUGULA SALAD
Baked beetroot with toasted walnuts, tomatoes, Parmesan cheese and arugula.
Servings: 2 servings
- 1 small baked beet
- 1 medium tomato
- 2/3 cup walnuts
- 1 tbsp honey
- 1/3 cup Parmesan cheese shavings
- 3 cups arugula
- 3 tbsps olive oil
- 2 tbsps lemon juice
- to taste salt and pepper
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.
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