Description
A refreshing roasted beet and arugula salad that combines earthy flavors and peppery greens.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 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 your oven to 400°F (200°C).
- Wrap beets in foil and roast for 45 minutes or until tender.
- Let the beets cool, then peel and dice them.
- In a large bowl, combine arugula, roasted beets, feta, 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 a vegan option, omit feta cheese.
- Try adding sliced apples for extra sweetness.
- Use toasted nuts for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: roasted beet and arugula salad