Arugula salad cups with beets, walnuts, and radishes

Here’s a recipe for delicious arugula salad cups with beets, walnuts, and radishes. It’s a fresh and crunchy appetizer that embraces the earthy flavors of beets with the spiciness of radishes and the sweetness of walnuts, all on a bed of peppery arugula.

Ingredients

• 100 g of fresh arugula
• 2 medium cooked beets (you can use pre-cooked ones for convenience)
• A small cluster of walnuts
• 5-6 radishes
• Extra virgin olive oil
• Lemon juice
• Salt and pepper

Preparation

1. Start by washing and drying the arugula well. Set it aside.
2. If you don’t have pre-cooked beets, you can cook them by wrapping them in aluminum foil and placing them in the oven at 200 °C for about 60 minutes, or until they are soft to the touch. Once cooled, peel and slice them thinly.
3. Shell the walnuts and break them coarsely to have pieces that are not too small.
4. Clean the radishes and slice them thinly.
5. Take individual cups and arrange a bed of arugula as the base.
6. On top of the arugula, add beet slices and sprinkle with the broken walnuts and sliced radishes.
7. In a separate small bowl, emulsify together extra virgin olive oil, lemon juice, salt, and pepper to create a vinaigrette.
8. Pour the vinaigrette over the ingredients in the cups just before serving.

Here you have elegant cups ready that pair perfectly with a wide range of main dishes, from meats to whole grains.

Curiosity

Beets are highly nutritious roots known for their health benefits, including the ability to lower blood pressure. Moreover, the combination with walnuts and radishes adds not only an interesting play of textures but also a boost of nutrients such as omega-3 and vitamins.