Description
A refreshing salad featuring roasted beets, peppery arugula, creamy feta, and crunchy walnuts.
Ingredients
Scale
- 4 medium beets, roasted and sliced
- 4 cups arugula
- 1 cup feta cheese, crumbled
- 1/2 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wrap beets in foil and roast for 45-60 minutes until tender.
- Let beets cool, then peel and slice.
- 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 dressing over the salad and toss gently to combine.
- Serve immediately.
Notes
- This salad can be served warm or cold.
- Feel free to add other ingredients like avocado or cherry tomatoes.
- Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Roasted Beet & Arugula Salad, salad recipes, vegetarian salad