Description
A healthy roasted beet and arugula salad that combines earthy flavors with a peppery bite.
Ingredients
Scale
- 2 medium beets, roasted
- 4 cups arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in foil and roast for about 45 minutes, until tender.
- Let the beets cool, then peel and slice them.
- In a large bowl, combine arugula, sliced beets, feta cheese, and walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently.
- Serve immediately.
Notes
- For added flavor, you can add sliced red onion.
- Feel free to substitute goat cheese for feta.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted beet and arugula salad