Arugula Salad with Beets
Discover the simplicity of our Arugula Salad with Beets, a quick and flavorful delight that's perfect for any day.
Ingredients
- 1 ¾ cup water or vegetable broth
- 1 cup quinoa
- ½ teaspoon salt
- ½ beet grated
- 2 cups arugula
- ¼ red onion sliced
- 1 medium cucumber sliced
- ½ cup sunflower seeds toasted
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup or agave syrup
- 1 teaspoon Dijon mustard or whole grain
- 1 teaspoon avocado oil
Instructions
- Pour the water, quinoa, and salt in a medium saucepan. Bring to a boil. Reduce to low. Simmer for 15 minutes. Remove from the stove, cover, and let sit for at least 10 minutes.1 ¾ cup water, 1 cup quinoa, ½ teaspoon salt
- Slice the onion and cucumber.¼ red onion, 1 medium cucumber
- Grate the beet.½ beet
- Whisk together the vinegar, maple syrup, Dijon mustard, and avocado/olive oil in a small bowl.1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon avocado oil
- Assemble the salad with arugula, beets, cucumber, onion, quinoa, and sunflower seeds. Toss with dressing just before serving.2 cups arugula, ½ cup sunflower seeds
Video
Notes
- Swap the arugula for a milder green such as spinach or mixed greens if desired.
- Keep your hands clean by using kitchen gloves when handling fresh beets.
Nutrition
Calories: 578kcalCarbohydrates: 71gProtein: 21gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 11gMonounsaturated Fat: 9gSodium: 652mgPotassium: 1076mgFiber: 11gSugar: 7gVitamin A: 620IUVitamin C: 10mgCalcium: 138mgIron: 7mg
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