Recipe

Roasted Beet Salad Bowl

Name: Roasted Beet Salad Bowl
Total time: 40 min
Yield: 2 servings
Ingredients: 300 g beets; 100 g arugula; 40 g almond-butter-creamy; 50 g walnuts

Roasted beets arugula and walnuts in almond butter creamy bowl

40 min · 2 servings · 244 kcal per serving

Roasted Beet Salad Bowl — AI illustration

Ingredients

300 g beets
100 g arugula
40 g almond-butter-creamy
50 g walnuts

Steps

Roast the beets until tender at 200 °C (204 °C (400 °F)).
Combine the arugula and roasted beets in a large bowl.
Drizzle the almond butter creamy over the mixture.
Stir in the walnuts for texture.
Serve this salad promptly.

Per serving

244 kcal · protein 7.5 g · carbs 17.7 g · fat 18.2 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: nuts

Labels: vegan, vegetarian, gluten-free, dairy-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.