Créé avec l’IA
Apple and Beetroot Salad
15 min 124 kcal par portion Facile
Ingrédients
4 Portions
- beetroots, cooked and sliced2 medium
- apples, cored and sliced2 medium
- arugula4 cups
- goat cheese, crumbled1/4 cup
- pecans, chopped1/4 cup
- apple cider vinegar2 tablespoons
Instructions
- 1
Begin by ensuring your beetroots are cooked, cooled, and sliced into thin pieces.
- 2
Core the apples and slice them into similar thin pieces to maintain a consistent texture in the salad.
- 3
Wash the arugula thoroughly and pat it dry with paper towels to remove excess moisture.
- 4
In a large mixing bowl, combine the sliced beetroots, apples, and arugula.
- 5
Drizzle the apple cider vinegar over the salad mixture and toss gently to coat the ingredients evenly.
- 6
Crumble the goat cheese over the top of the salad.
- 7
Sprinkle the chopped pecans over the salad for added crunch.
- 8
Serve the salad immediately, or chill it in the refrigerator for about 30 minutes before serving if a colder dish is preferred.
