Post-Winter Liver Detox Beet Salad for a Refreshing Boost!
A refreshing and nutritious beet salad designed to detoxify the liver after winter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 medium beets, roasted and diced
- 1 cup arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and roast the beets for about 45 minutes until tender.
- Once cooled, peel and dice the beets.
- In a large bowl, combine the arugula, roasted beets, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your detox boost!
Notes
- For added flavor, consider adding sliced apples or oranges.
- This salad can be made ahead of time; just add the dressing right before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://bibodo.com/post-winter-liver-detox-beet-salad-recipe/