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.
Servings 2 people
- 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
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.
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