Vegetable salad with baked beetroot

The original salad will perfectly complement the lunch menu!

Recipe author

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Composition / ingredients

servings:

Spinach

150

Arugula

150

Tomatoes

Carrots

Beetroot (baked)

For refueling:

Basil (dried)

Dill

Apple cider vinegar

Olive oil

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 20 % 2 g

Carbohydrates 60 % 6 g

52 kcal

GI: 43 / 0 / 57

Step-by-step cooking

Cooking time: 45 min

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Cut beets into strips, grate carrots, cut tomatoes into small slices. Mix with lettuce leaves.
In a separate bowl, mix all the ingredients for the sauce and season the salad with it.