Description
A vibrant and healthy salad featuring roasted beets, peppery arugula, creamy feta, and crunchy walnuts, all brought together with a light citrus vinaigrette.
Ingredients
Units
Scale
For the salad
- 4 cups Fresh arugula (Baby arugula is extra tender)
- 2 medium Beets (Red beets are classic, golden beets are milder)
- 1 cup Feta cheese (Crumbled)
- 1/2 cup Walnuts (Roughly chopped)
- 1 unit Orange or lemon (For citrus juice and zest)
- 4 tablespoons Olive oil
- 1 tablespoon Honey or maple syrup (Just a touch)
- 1 teaspoon Dijon mustard (Optional but helpful)
- to taste Salt and black pepper
Instructions
Roasting the Beets
- Preheat your oven to 400°F (200°C).
- Scrub the beets well, trim off the tops, and wrap each beet in foil.
- Place them on a baking sheet and roast until tender, about 45 to 60 minutes.
- Allow the beets to cool, then rub the skins off and slice or cube them.
Assembling the Salad
- In a large bowl, add arugula as a base.
- Scatter the roasted beets on top, followed by crumbled feta and walnuts.
- Drizzle with citrus vinaigrette and toss gently to combine.
- Serve immediately or keep components separate until serving.
Notes
Can be made ahead by storing components separately. Prevents arugula from wilting and walnuts from losing crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad, Side Dish
- Cuisine: American, Healthy
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 360
- Fat: 23
- Saturated Fat: 6
- Carbohydrates: 26
- Fiber: 5
- Protein: 9
