Ingredients:
Roughly chop the walnuts and roast them in a coated pan without fat until golden brown. Remove immediately from the pan and set aside. Clean arugula. Peel the beetroot and slice it finely; it is best to wear disposable gloves as the beetroot stains strongly. Clean the spring onions and cut them into fine rings.
Arrange the rocket, beetroot and spring onions on plates. Add kimchi. Cut goat’s cream cheese into slices and add to the salad. Sprinkle walnuts on top. Mix a salad dressing from olive oil, soy sauce, mustard, apple cider vinegar, salt and pepper and pour over the vegetables.
Tips:
You can make kimchi yourself, but it is also available commercially in canned form. If you like it and can tolerate it, you can also season the salad dressing with a pinch of chili.
Nutritional values (per serving):
approximately 542 kcal, 17 g carbohydrates, 19 g protein, 45 g fat, 5 g fiber
Recommended for:
Obesity
Cystitis
diabetes
fatty liver
Lipid metabolism disorder
Hashimoto
ankylosing spondylitis
Sinusitis
Metabolic syndrome
Menopausal symptoms
Celiac disease (pay attention to gluten-free labeling on all ingredients!)
Further information
