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🥗 Beetroot Salad with Walnuts and Turkey

360 kcal · 30 min · 4 servings

Ingredients

• Salt
• 300 g small waxy potatoes
• 200 g turkey breast fillet
• 4 tbsp olive oil
• Pepper
• 80 g arugula (1 bunch)
• 50 g walnut kernels
• 300 g cooked beets
• 2 tbsp white wine vinegar
• 45 g Parmesan (block)

Instructions

1. 1. Fill a pot with water and bring it to a boil.
2. 2. Add a pinch of salt to the boiling water.
3. 3. Wash the potatoes thoroughly.
4. 4. Place the potatoes in the salted water.
5. 5. Cook the potatoes for about 25 minutes.
6. 6. Drain the water.
7. 7. Let the potatoes steam dry for a moment.
8. 8. Cut the potatoes in half.
9. 9. Rinse the turkey breast fillet under cold water.
10. 10. Pat the meat dry with a kitchen towel.
11. 11. Cut the turkey breast into strips.
12. 12. Heat one tablespoon of oil in a pan.
13. 13. Fry the turkey strips in the pan.
14. 14. Fry the meat for 4 to 5 minutes.
15. 15. Season the turkey with salt and pepper.
16. 16. Remove the pan from the heat.
17. 17. Let the meat finish cooking off the heat.
18. 18. Go through the arugula and remove any wilted leaves.
19. 19. Wash the arugula.
20. 20. Spin-dry the arugula.
21. 21. Chop the walnuts coarsely.
22. 22. Heat a dry pan without oil.
23. 23. Toast the walnuts in the pan.
24. 24. Remove the nuts from the pan.
25. 25. Set the nuts aside.
26. 26. Cut the beetroot bulbs in half.
27. 27. Slice the beetroot into thin slices.
28. 28. Whisk the remaining oil with the vinegar.
29. 29. Season the mixture with salt and pepper.
30. 30. Stir the vinaigrette until smooth.
31. 31. Mix the beetroot with the arugula.
32. 32. Add the potatoes to the salad.
33. 33. Add the walnuts to the salad.
34. 34. Pour the vinaigrette over the salad.
35. 35. Toss everything well.
36. 36. Place the turkey strips on the plates.
37. 37. Serve the salad on the plates.
38. 38. Crumble the Parmesan over the salad.

Nutrition per serving

• kcal: 360
• Protein: 20 g · Fett/Fat: 23 g · Carbs: 17 g