Beetroot and Carrot Salad

Sara Salame
A beetroot and carrot salad that you can't miss, it's delicious and you can pair it with any dish you like.
Reviewed by Editorial Team of Kiwilimón
4.8
|
5 comentarios
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Ingredients
6
Servings
  • 4 beets, large
  • 1/4 cups olive oil
  • 1/4 cups sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sesame oil, optional
  • 2 cups baby arugula
  • salt
  • pepper
  • 1 1/2 cups carrot, grated
Preparation
1h 20 mins
0 mins
Low
  • Wrap the beetroot in aluminum foil and bake until soft, about 45 minutes to an hour.
  • Let it cool and remove the skin.
  • Grate the beetroot and set aside.
  • Prepare the dressing by mixing vinegar, oil, honey, mustard, salt, and pepper.
  • Arrange a bed of arugula on a plate, then a bed of beetroot and another of carrot.
  • Add dressing over each plate. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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