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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
You might be thinking: really, another salad with a beet? But what about a combination with citrus kumquat and crunchy croutons? And this is exactly the salad that goes well with roasted chicken or turkey, which means this is another salad in our holiday's collection. —Anna Vorobiova
Ingredients
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3
boiled beets, peeled, cut into wedges
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1/2 cup
kumquat, cut into rings
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1 cup
spinach
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1 cup
arugula (I have two different varieties of arugula, but regular will do)
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2
slices of bread, crust cutted
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Chili, finely chopped
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1 teaspoon
balsamic
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Sea salt to taste
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Olive oil
Directions
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Combine arugula, kumquat, spinach, and beets. Add salt, balsamic, and olive oil.
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Cut the bread into cubes. Heat olive oil in a skillet, add finely chopped peppers, and fry for about a minute. Then add the bread, top with olive oil, and fry, stirring constantly until crisp.
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Place the salad on a plate, top with the croutons and serve.
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