Don’t forget to take care of yourself and prepare this colorful beet salad made with noodles, mango, carrot, cherry tomatoes, goat cheese, spinach, and a tangy orange vinaigrette. It’s fresh and delicious!
1 teaspoon apple cider vinegar, for the vinaigrette
1 tablespoon fresh basil leaf, for the vinaigrette
salt and pepper, for the vinaigrette
1/3 cups olive oil, for the vinaigrette
water
salt
2 packages Eva® beet noodles
2 carrots, in strips
2 mangoes, in cubes
1 cup cherry tomato, colored, halved
2 cups spinach
2 avocados, in wedges, grilled
200 grams goat cheese, crumbled
4 tablespoons candied pecans, crushed
salt and pepper
Preparation
35 mins
5 mins
Low
For the vinaigrette, blend all the ingredients until smooth. Set aside.
Cook the Eva® Beet Noodles in a pot of boiling salted water until tender, about 5 minutes. Drain and cool.
In a bowl, mix the Eva® Beet Noodles with the carrot strips, mango, and cherry tomatoes. Add a little vinaigrette, salt, and pepper, and marinate for about 10 minutes.
On a plate, arrange a bed of spinach leaves, add the grilled avocado, and the marinated vegetable mixture. Sprinkle with goat cheese and caramelized nuts, serve with more orange vinaigrette, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?