Recipe
Roasted Beet and Arugula Stew
Roasted Beet and Arugula Stew with tender beets and crunchy carrots in a rich almond-milk broth.
Ingredients
- 300 g beets
- 150 g arugula
- 200 g almond-milk
- 100 g carrots
- 50 g onion
Steps
- Sauté the onions and carrots gently in a pot.
- Add the beets and almond milk to the mixture.
- Simmer the contents until the beets soften completely.
- Stir in the fresh arugula at the end.
- Serve this warm vegetable preparation immediately.
Per serving
65 kcal · protein 2.9 g · carbs 11.9 g · fat 1.3 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: dairy, nuts
Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.