Felix's Roasted Beet Salad Recipe
Recipe from Charleston South Carolina! Loved Felix's Roasted Beet Salad Recipe with a mayo dressing to top with tuna fillet and chickpeas for a low-carb lunch.
Servings: 2
Calories: 404kcal
Ingredients
- 15.5 oz beets
- 1 cup arugula
- ¾ cup tuna
- ½ cup chickpea
- ¼ cup mayonnaise
- 1 l2 lemon squeezed
- 2 tablespoon water
- Dash salt & pepper
Instructions
Prepare the Salad
- Slice the beets into bite size.
- Layer the arugula around the place and center the beets in the middle.
- Drain the tuna and place on top of the beets along with some chickpea.
Prepare the Dressing
- Add the mayonnaise into a small bowl.
- Squeeze half a lemon
- Add water and mix all together until smooth.
- Dash salt and pepper as desired.
- Drip on top of the salad and serve. Enjoy!
Notes
I usually keep the beets in refrigerator to keep them nice and cold and the same with the tuna.
Nutrition
Serving: 2g | Calories: 404kcal | Carbohydrates: 33g | Protein: 19g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 498mg | Potassium: 979mg | Fiber: 9g | Sugar: 18g | Vitamin A: 372IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 4mg