Description
A delightful combination of roasted beets and sweet potatoes with fresh arugula, creamy feta, and crunchy walnuts, perfect for any meal.
Ingredients
Scale
- 2 medium beets
- 2 medium sweet potatoes
- 4 cups arugula
- 1 cup feta cheese, crumbled
- ½ cup walnuts, chopped
- 2 tablespoons olive oil (plus more for roasting)
- 2 tablespoons balsamic vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the beets and sweet potatoes, then toss them in olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender.
- In a salad bowl, combine the roasted vegetables with fresh arugula, crumbled feta cheese, and walnuts.
- In a small bowl, whisk together olive oil and balsamic vinegar to create the vinaigrette.
- Drizzle the vinaigrette over the salad, toss gently, and serve.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 3 days for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg