Nutty arugula paired with toasty walnuts, earthy sweet and juicy baked beets, and sweet yet punchy kumquats. A simple dressing made with pomegranate molasses binds these elements amazingly well.
162 calories; 3.7 g protein; 12.6 g fat; 14.0 g carbohydrate; 10.0 g net carbs; 66 mg sodium; 0 mg cholesterol; 4.0 g fiber; 497 mg potassium
<Ingredients>
1-2 (approx. 100-150 g raw) beets (116 g baked in photo)
3-4 kinkan kumquats (4 kumquats, 21 g in photo)
Small handful (25-30 g) walnuts (30 g in photo)
For dressing
1 tsp pomegranate molasses
1/2 tsp olive oil
1/2 tsp flaxseed oil
1/2 tsp shiokoji salted rice malt
Black pepper
<Directions>
1.
Dry toast walnuts.
2.
Meanwhile, mix all ingredients for dressing.
3.
Chop walnuts, and slice kumquats (remove seeds).
4.
Skin and cut beets, and mix with arugula, walnuts and kumquats.
<Notes>
- The amount of dressing above is just enough to accentuate main ingredients, and is likely to be too little to "pour" over vegetables.
- Make sure to eliminate water after washing arugula. Extra moisture would result in rather bland taste due to the small amount of dressing. No salad spinner? Wrap leaves in a large kitchen cloth and swing it!
- This salad is very tasty with other baby greens. Avocado is a nice addition, too (photo at right).
- Flaxseed oil (in bottle) is usually available at the supplement section of grocery stores in the US.
- If flaxseed oil is not at hand, double the amount of olive oil. Light sesame oil is also nice.
- Shiokoji salted rice malt is a salt substitute. If not available, use a pinch of salt.
- Pomegranate molasses is widely available at Middle Eastern grocery sections or shops. If not available, balsamic vinegar is a good substitute, although not as fruity as pomegranate molasses.
No comments:
Post a Comment