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Spicy beet arugula and natto salad
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Spicy beet arugula salad over natto, rice and ginger

This spicy beet arugula salad over natto, rice and ginger tastes and looks vibrant. It is made with golden beets, brown rice, balsamic vinegar and no oil.
Course Salad
Cuisine French, Japanese, Low fat, Vegan
Keyword beet salad, natto salad, spicy
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Calories 445kcal
Author Nicolas Pujol

Ingredients

  • 2 cups cooked brown rice
  • 6 oz natto (1 pack per person, or less if you prefer)
  • 1 oz fresh ginger
  • 1 oz arugula
  • 6 oz golden beets (red beet is fine too)
  • 4 tbsp balsamic vinegar
  • hot sauce to taste
US Customary - Metric

Instructions

  • Cook the brown rice and the beets.
  • In a large bowl, mix the rice, peeled and finely chopped ginger, and the natto.
  • Place the mix on each plate, add the arugula and peeled beet slices on top.
  • Sprinkle with balsamic vinegar and hot sauce.

Nutrition

Calories: 445kcal | Carbohydrates: 70g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 282mg | Potassium: 1015mg | Fiber: 11g | Sugar: 13g | Vitamin A: 365IU | Vitamin C: 8.4mg | Calcium: 151mg | Iron: 6.5mg