Arugula Beet Salad

Arugula Beet Salad

This is a very flavorful salad.Yellow onion also goes well as a substitute for green onion bulb.

Arugula Beet SaladThis is a very flavorful salad.Yellow onion also goes well as a substitute for green onion bulb.

Summary

4350
  • Coursesalad
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time15 minutesPT0H15M
  • Total Time15 minutesPT0H15M

Ingredients

Arugula
200 Grams
Beet
150 Grams
Olive oil
1/2 Cup
Lemon juice
1/2 Cup
Dill, choppped
1/4 Cup
Fennel minced stalk,
1/4 Cup
Fennel frond, chopped
2 Tablespoons
Green onion, chopped
2 Tablespoons
Green onion, chopped
2 Tablespoons
Parmesan cheese, grated
1/4 Cup
Almonds
1/4 Cup

Steps

  1. If beet is uncooked, cook it until it feels soft when sticking a fork in it (about 30 minutes).
  2. Mix olive oil and lemon juice in a small bowl.
  3. Chop dill, green onion (tops and bulb), and fennel (frond and stalk). Mix with the olive oil and lemon juice.
  4. Finely chop the beet and set aside.
  5. Chop almonds and side aside.
  6. Place arugula into large bowl and mix in minced beet.
  7. Spoon dressing onto arugula and mix.
  8. Top salad with almonds and cheese.