Kumquat beetroot salad

Discover the delightful combination of tangy kumquats and earthy beetroots in this refreshing salad. Perfect balance of flavors and textures awaits!

Ingredients:

• 3 boiled beets, peeled, cut into wedges
• 1/2 cup kumquat, cut into rings
• 1 cup spinach
• 1 cup arugula (I have two different varieties of arugula, but regular will do)
• 2 slices of bread, crust cutted
• Chili, finely chopped
• 1 teaspoon balsamic
• Sea salt to taste
• Olive oil

Instructions:

1. Mix arugula, kumquat, spinach, and beets together. Sprinkle salt, balsamic vinegar, and olive oil.
2. Dice the bread. Warm up some olive oil in a frying pan, toss in finely chopped peppers, and sauté for around a minute. Next, add the bread cubes, drizzle with more olive oil, and cook until golden and crispy, stirring continuously.
3. Arrange the mixed salad on a plate, garnish with the crispy bread cubes, and it's ready to be served.

Summary:

• Calories: 423 kcal
• Fat: 11 g
• Protein: 14 g
• Carbs: 73 g
• Potassium: 1382 mg
• Magnesium: 140 mg