1/2 of recipe:
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
Large handful (70-100 g) arugula
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)
1 tsp pomegranate molasses
1/2 tsp olive oil
1/2 tsp flaxseed oil
1/2 tsp shiokoji salted rice malt
Dry toast walnuts.
Meanwhile, mix all ingredients for dressing.
Chop walnuts, and slice kumquats (remove seeds).
Skin and cut beets, and mix with arugula, walnuts and kumquats.
Plate vegetable mixture, and drizzle over dressing.
Grind more black pepper to taste. Ready to serve.
- 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.