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Beet salad with arugula https://www.metro.ca/userfiles/image/recipes/Salade-betteraves-en-vinaigrette-roquette-4811.jpg PT20M PT15M PT35M
In a medium-sized bowl, mix the vinegar and mustard well. Add the oil, maple syrup, salt and pepper. Mix well and set aside.Peel and grate the beets to get 1 L (4 cups) of beets. Add the grated beets to the dressing and mix well.On 4 plates, divide the arugula equally and garnish with the beet salad. Sprinkle some almonds on each plate and serve.Goes nicely with grilled chicken or fish.
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3 Tbsp. (45 mL) balsamic vinegar 1 Tbsp. (15 mL) Dijon mustard 1/3 cup (80 mL) mezzo olive oil 1 Tbsp. (15 mL) Maple syrup to taste Salt and pepper 3 cups (750 mL) fresh beets 6 cups (1 1/2 L) arugula lettuce 1/3 cup (80 mL) sliced almonds, toasted
Beet salad with arugula

Beet salad with arugula

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5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
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  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 1/3 cup
    (80 mL)
    mezzo olive oil
  • 1 Tbsp.
    (15 mL)
    Maple syrup

  • to taste Salt and pepper
  • 3 cups
    (750 mL)
    fresh beets
  • 6 cups
    (1 1/2 L)
    arugula lettuce
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  • 1/3 cup
    (80 mL)
    sliced almonds, toasted
Imprimer ma sélection

Preparation

In a medium-sized bowl, mix the vinegar and mustard well. Add the oil, maple syrup, salt and pepper. Mix well and set aside.

Peel and grate the beets to get 1 L (4 cups) of beets. Add the grated beets to the dressing and mix well.

On 4 plates, divide the arugula equally and garnish with the beet salad. Sprinkle some almonds on each plate and serve.

Goes nicely with grilled chicken or fish.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

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