Description
A vibrant beet salad featuring roasted beets, peppery arugula, creamy feta, and crunchy walnuts, all drizzled with a tangy balsamic dressing.
Ingredients
Scale
- 4 medium beets
- 2 cups arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the beets well, wrap them in foil, and place them in the oven. Roast for about 45-60 minutes until tender.
- In a large bowl, combine fresh arugula, sliced roasted beets, crumbled feta cheese, chopped walnuts, and thinly sliced red onion.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately.
Notes
For a sweeter touch, add sliced apples or pears. For a vegan version, skip the feta or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg