beetroot arugula salad with cinnamon-balsamic vinegar dressing

beetroot arugula salad with cinnamon-balsamic vinegar dressing, vegan recipes

The recipe for a crispy and refreshing beetroot arugula salad with roasted nuts, sweet blackberries and oil-free dressing based on balsamic vinegar with a hint of cinnamon will not disappoint you.

Full of flavors, great to have between meals as well as a light dinner appetizer.

There is no need to peel beetroots. I was peeling mine because that is how it was always prepared at home, but then I also heard from my mom and grandparents that it is great to eat the skin of fruits and veggies as there are loads of nutrients there. We did not peel potatoes or carrots after all. One day, when peeling them I asked myself "but why actually?". I did my research, and guess what! Beetroot skin is totally edible and it really does not change the taste of the beetroot. I love beets so not having the extra work with peeling them - I use them even more. They are full of antioxidants, it is easy to get them locally and the list of recipes that use beetroot is endless! Well, at least mine is - so stay tuned for more recipes with beets <3

beetroot arugula salad with cinnamon-balsamic vinegar dressing

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is soy-free

soy-free

A symbol that says the recipe is oil-free

oil-free

Makes: 2 servings                 Time: 10 min

 

Ingredients:

Salad:
100 g  arugula
1 small (120 g)  beetroot
14 (80 g) blackberries
30 g walnuts

Dressing:
34 g (2 Tbsp) balsamic vinegar
34 g (2 Tbsp) date syrup
pinch of cinnamon

For decoration:
fresh edible flowers *optional

Instructions:

1. Chop the walnuts roughly and roast on the pan (do not use oil, use a dry pan).

2. Wash the beetroot, cut off the ends and slice thinly.

3. Wash arugula and arrange all salad ingredients on plates.

4. Mix all dressing ingredients in a bowl and pour on the salad.

5. Decorate with edible flowers if desired and serve.

Notes and tips:

1. You can use raspberries instead of blackberries – it will be just as tasty!
2. I like using date syrup in this recipe as I think it fits perfectly, but it will be good with maple syrup or agave.
3. No need to peel the beetroot. Just clean it well and eat with the skin! 🙂

beetroot arugula salad with cinnamon-balsamic vinegar dressing, vegan recipes
beetroot arugula salad with cinnamon-balsamic vinegar dressing, vegan recipes

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