This vibrant salad features earthy beetroot, peppery arugula, and creamy avocado, creating a delightful blend of flavors and textures. Perfect as a light lunch or a refreshing side dish.
1. In a bowl, combine the sliced beetroot and arugula leaves. 2. Drizzle with olive oil and balsamic vinegar, then toss gently to combine. 3. Add the sliced avocado on top of the salad. 4. Season with salt and pepper to taste. 5. If desired, sprinkle with crumbled feta cheese or chopped walnuts for added texture. 6. Serve immediately and enjoy your fresh salad!
1 medium beetroot, cooked and sliced 1 cup arugula leaves 1/2 ripe avocado, sliced 1 tablespoon olive oil 1 tablespoon balsamic vinegar Salt and pepper to taste Optional: crumbled feta cheese or walnuts for garnish
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