← All recipes

🥗 Colorful Beetroot Salad with Peppery Arugula and Toasted Pine Nuts

229 kcal · 30 min · 4 servings

Ingredients

• 2 beets
• 2 tbsp lemon juice
• 1 tsp honey
• 150 g arugula
• 1 shallot
• 50 g pine nuts
• 2 tbsp mayonnaise
• 2 tbsp yogurt
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 2 tbsp white balsamic vinegar
• salt
• pepper

Instructions

1. 1. Thoroughly wash the beetroots under running water.
2. 2. Steam the beetroots for about 40 minutes until they are tender.
3. 3. Peel the cooled beetroots.
4. 4. Let the peeled beetroots cool down to lukewarm temperature.
5. 5. Slice the beetroots into thin rounds.
6. 6. Drizzle the beetroot slices with lemon juice.
7. 7. Add a spoonful of honey over the slices.
8. 8. Wash the arugula (a peppery leafy green) in cold water.
9. 9. Shake the arugula dry, for example using a kitchen towel.
10. 10. Peel the shallot (a small, milder type of onion).
11. 11. Dice the shallot into very small cubes.
12. 12. Heat a frying pan without adding extra fat.
13. 13. Lightly toast the pine nuts in the pan until they are fragrant.
14. 14. Remove the toasted pine nuts from the pan.
15. 15. Let the pine nuts cool down completely.
16. 16. Place the salad mayonnaise into a small bowl.
17. 17. Mix the mayonnaise with the yogurt.
18. 18. Add the sour cream to the mixture.
19. 19. Stir in the Dijon mustard (a sharp mustard).
20. 20. Add 2 to 3 tablespoons of water to the sauce.
21. 21. Mix everything with the white balsamic vinegar.
22. 22. Season the sauce with salt to taste.
23. 23. Season the sauce with freshly ground pepper to taste.
24. 24. Take four small bowls for the portions.
25. 25. Mix the arugula with the shallot cubes.
26. 26. Add the toasted pine nuts to the vegetable mixture.
27. 27. Fold in the beetroot slices.
28. 28. Divide the entire salad mixture evenly among the four bowls.
29. 29. Serve the salad together with the prepared sauce.

Nutrition per serving

• kcal: 229
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 12 g