Anti Inflammatory Vegan Fresh Beet and Orange Salad
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Learn more →Ingredients
4 servings
For the salad
- 3 medium red beets (about 1 lb), peeled and very thinly sliced
- 2 large navel oranges
- 4 cups arugula
- ⅓ cup walnuts, roughly chopped
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves
For the dressing
- 3 tbsp fresh orange juice (from the segmented oranges)
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 3 tbsp extra-virgin olive oil
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Using a mandoline or a sharp knife, slice the peeled beets as thinly as possible — about 1/16 inch. Place the slices in a large salad bowl.
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