Beetroot and Arugula Salad with Avocado

Name: Beetroot and Arugula Salad with Avocado
Total time: 15 min
Yield: 1 serving
Ingredients: 1 medium beetroot, cooked and sliced; 1 cup arugula leaves; 1/2 ripe avocado, sliced; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar; Salt and pepper to taste; Optional: crumbled feta cheese or walnuts for garnish

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15 minTotal time

easyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

1 medium beetroot, cooked and sliced
1 cup arugula leaves
1/2 ripe avocado, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Optional: crumbled feta cheese or walnuts for garnish

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This vibrant salad features earthy beetroot, peppery arugula, and creamy avocado, creating a delightful blend of flavors and textures. Perfect as a light lunch or a refreshing side dish.

Salad

Steps

In a bowl, combine the sliced beetroot and arugula leaves.
Drizzle with olive oil and balsamic vinegar, then toss gently to combine.
Add the sliced avocado on top of the salad.
Season with salt and pepper to taste.
If desired, sprinkle with crumbled feta cheese or chopped walnuts for added texture.
Serve immediately and enjoy your fresh salad!