Salads are my go-to lunch. They are yum, healthy and packed with so much color to nourish your body. The red beet has overpowered all the colors of this one, though ;)

What do you usually have for lunch? Apart from salads, I love soups on the colder tropical days. Actually, today is one of those days that I would love to have a soup for lunch. It has been raining almost non-stop from this morning. Ideal weather for soup.

I might try out a recipe for red beet soup. Never make red beet soup before so that should be interesting. Think it would pair well with the pesto croutons I often make.

But let' stake a look at this yumilicious red beet, orange an arugula salad I made earlier.

ARUGULA, ORANGE, RED BEET SALAD WITH ORANGE BALSAMIC DRESSING

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INGREDIENTS (SERVES 2)

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For the dressing

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1/2 orange juice only (½ orange = 2 tbsp)
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
Black pepper and sea salt to taste

For the salad

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3-4 cups arugula packed
1 cup red beet (raw) julienned
1/4 cup spring onion (scallion) finely chopped
1/2 cup cherry tomato halved
1 orange peeled, segmented and chopped into bite-size pieces.
2 tbsp pumpkin or sunflower seeds (optional)

DIRECTIONS

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1. In a small bowl, whisk together all dressing ingredients until combined.
2. Combine all salad ingredients, except arugula, in a large bowl. Toss to combine.
3. Add arugula to plates or bowls and top with red beet and orange mix. Drizzle with a little dressing and serve.
4. Optional: top with seeds or nuts you like. Raw or toasted. Up to you!

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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