Arugula, Basil, Beet, Orange and Almond Salad

Ingredients

• Beets1 count (80 g)
• Arugula5 leaf (10 g)
• Basil8 count (4 g)
• Orange1 count (130 g)
• Almond1 tablespoon (14 g)
• Olive Oil1/2 tablespoon (5 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets. If not, boil for 30 - 40 minutes.

2. 2

   Step 2

   Peel and slice the beet and cut in half.

3. 3

   Step 3

   Peel and slice the orange.

4. 4

   Step 4

   Place the beet on a plate with the orange, arugula, basil leaves and almonds. If you wish, you can toast the almonds over medium heat.

5. 5

   Step 5

   Season with olive oil, vinegar and a pinch of salt. If you wish, you can replace the vinegar with lemon juice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Arugula, Basil, Beet, Orange and Almond Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.