Description
A vibrant salad featuring roasted beets, fresh arugula, creamy feta cheese, and crunchy walnuts, all drizzled with a tangy dressing.
Ingredients
Scale
- 4 medium-sized beets, scrubbed and trimmed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 5 cups fresh arugula, washed and dried
- 1 cup crumbled feta cheese
- 1/2 cup walnuts, toasted
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap each beet in aluminum foil and place them on a baking sheet. Drizzle olive oil over the beets and season with salt and pepper.
- Roast the beets in the preheated oven for 45-60 minutes, or until they are fork-tender.
- Once cooked, remove the beets from the oven and let them cool slightly before unwrapping. Peel the skin off the beets and slice them into wedges.
- In a large bowl, combine the fresh arugula, sliced beets, crumbled feta cheese, and toasted walnuts.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and remaining olive oil to create the dressing.
- Drizzle the dressing over the salad and gently toss to combine.
- Serve immediately, garnished with extra walnuts and feta if desired.
Notes
For the best flavor, use fresh ingredients. Avoid overcooking the beets to keep them tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg