Fried Beetroot Paleo Salad
INGREDIENTS:
- Arugula salad
- Beetroots
- Unshelled pumpkin seed
- Diced bacon
- Garlic
- Hard cheese (cheddar or parmesan)
- Apple cider vinegar
- Olive oil
- Salt
- Pepper
- Pumpkin seed oil
PREPARATION:
1.) Peel the beets and chop them into smaller cubes.
2.) Put in a heatproof dish and sprinkle with a few drops of apple cider vinegar.
3.) Sprinkle with olive oil.
4.) Add salt and pepper.
5.) Throw into it the picked and peeled garlic.
6.) Cover it and bake it at 180 degrees for 30-40 minutes.
7.) Fry the bacon cubes in a pan.
8.) Fry the pumpkin seeds in a dry, hot pan.
9.) At the bottom of the serving put arugula salad. Throw in the mid-cooled, chilled, roasted beets. This is where the baked bacon cubes go.
10.) Sprinkle with cheese chips and pumpkin seeds.
11.) Finally, sprinkle with pumpkin seed oil.
Nutrient data (100 g)
| Energy (kcal) | 164 |
| Protein (g) | 5 |
| Fat (g) | 14 |
| - Saturated (g) | 3 |
| - Unsaturated (g) | 4 |
| - Multiple unsaturated (g) | 1 |
| Carbohydrate (g) | 3 |
| - Slow-release carbs (g) | 3 |
| - Fast-release carbs (g) | 0 |
| - Sugar (g) | 2 |
| Glycemic index | 13 |
| Fiber (g) | 2 |
| Gluten-free | Yes |
| Lactose-free | Yes |
