Beetroot, Arugula & Cilantro Salad

Course Salad
Prep Time 20 minutes
Servings 1 person
By Nichlas Brandon


  • 2.2 lbs beetroots peeled and grated
  • 100 grams arugula
  • 1 avocado sliced
  • ½ cup chives chopped
  • ½ cup cilantro
  • 2-3 tablespoons olive oil extra virgin
  • 3 tablespoons lemon juice
  • natural salt to taste


  1. Get ingredients ready for preparation and use.

  2. On each serving plate, lay a bed of arugula. In a bowl, mix together grated beetroots, chives, cilantro, lemon juice, and olive oil.

  3. Place your desired portion of the beetroot salad on top of the arugula and arrange slices of avocado.

  4. Having fun? Well, I hate to break it to you, but you're done! You may serve your culinary creation.

Recipe Notes

In case you don't have an avocado, fret not! This salad is still very delicious without it.

Beetroot, Arugula & Cilantro Salad V

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Use cold-pressed, organic, non-refined and unheated oils only.

Look for olive oil in dark bottles that contain sediment at the bottom, indicating a high quality, natural, and unrefined extra virgin olive oil that was packaged while the oil was fresh.

Special ingredient(s) used: