Keywords: nutrient density leafy greens, folate, fiber, antioxidants, cardiovascular health, healthy fats, anti-inflammatory, balanced macronutrients
Serves: 4
Prep Time: 5 minutes
Total Time: 5 minutes
Equipment: bowl, cutting board, knife
Ingredients:
- 1 7-ounce bag of arugula
- 3 small cooked red beets, cubed
- 5 ounces goat cheese
- ½ tablespoon of pine nuts
- 1 tablespoon of olive oil
Directions:
- Place arugula and beets in a bowl.
- Crumble goat cheese on top of the arugula and beets.
- Sprinkle pine nuts and olive oil into the salad.
- Serve.
Variations:
- Add a splash of citrus to enhance flavor and iron absorption
Notes:
- Best if consumed fresh.
- Ideal as a side dish for your choice of protein.
Nutrition Facts:
Total Servings: 4
Serving Size: 1/4 of the salad
| Amount Per Serving | % Daily Value |
| Calories: 160 calories | 7% |
| Total Fat: 12 g | 16.5% |
| Saturated Fat: 6 g | 20% |
| Cholesterol: 16 mg | 5% |
| Sodium: 228 mg | 15% |
| Total Carbohydrates: 7 g | 3% |
| Dietary Fiber: 3 g | 11% |
| Added Sugar: 0 g | 0% |
| Protein: 8.6 g | 6.25% |
| Vitamin D: 5 IU | 1% |
| Calcium: 140 mg | 14% |
| Iron: 2 mg | 11% |
| Potassium: 57 mg | 63% |