Beet Arugula Salad

The Beet Arugula Salad is a deliciously vibrant dish that beautifully balances the earthy sweetness of roasted beets with the peppery freshness of arugula. This salad is enhanced with creamy feta cheese and crunchy walnuts, creating a satisfying mix of textures and flavors. The simple dressing of olive oil and balsamic vinegar adds a tangy touch, making this salad perfect as a light meal or as an elegant side dish. It’s colorful, nutritious, and sure to impress at any gathering.

For a Serving Size of Two:

Ingredients:

• 200 grams roasted beets
• 100 grams arugula leaves
• 50 grams crumbled feta cheese
• 50 grams walnuts
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley or mint for garnish

Procedure:

• If using raw beets, roast them by wrapping them in foil and baking at 200°C (400°F) for about 45-60 minutes until tender. Let them cool, peel, and slice.
• In a large salad bowl, add the arugula leaves and top with the sliced roasted beets, crumbled feta cheese, and chopped walnuts.
• In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
• Transfer the salad to a serving dish and garnish with fresh parsley or mint before serving.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g