Description
A refreshing and nutritious beetroot salad.
Ingredients
Scale
- 2 medium beetroots, cooked and diced
- 1 cup arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the beetroots until tender, then peel and dice them.
- In a large bowl, combine the arugula, diced beetroots, feta cheese, and walnuts.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Serve immediately.
Notes
- Use fresh beetroots for best flavor.
- Can add other vegetables like carrots or cucumbers.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: beetroot salad, healthy salad, Mediterranean salad