Simple Beetroot Salad

Here is a simple and delicious beetroot salad with arugula and cucumber. It is perfect for a cleanse, during detox or as a healthy lunch.

Author: Pavani

Prep Time: 10

Total Time: 10

Course: Salad

Cuisine: American

Servings: servings

Combine the grated or chopped beets, cucumber, celery and green onions.
2 Medium Beets*, peeled and grated or finely chopped, 1 English Cucumber, thinly sliced, 4 Celery sticks, thinly sliced, 2 Scallion, thinly sliced

Heat a small pan on medium heat. Add the sunflower seeds and toast until lightly golden and aromatic.
3 tablespoons Sunflower seeds
Divide the Beet slaw between 3 serving bowls. Top with 1 cup of arugula, 1 tablespoon toasted sunflower seeds, 2 tablespoons each of olive oil and lemon juice. Sprinkle with salt and pepper. Top with the chopped avocado and serve right away.
3 tablespoons Sunflower seeds, 3 cups Baby Arugula, 1½ Avocado, pitted, peeled and chopped, 6 tablespoons Extra virgin Olive oil, 6 tablespoons Lemon juice, To taste Salt & Pepper

Feel free to use either fresh or cooked beets. Even though fresh beets are preferred in this beetroot salad recipe, I always have cooked beets in the fridge and I find them very convenient to use in this recipe.

I love using English cucumbers, but you can use regular ones as well. Just make sure to peel them before using.

You can use any baby greens like kale, spinach, swiss chard or a mix of these instead of arugula/ rocket lettuce.

Make beet slaw up to 2 days in advance. Store in an airtight container in the fridge and use as needed.

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