Description
Roasted Beet & Arugula Salad with Feta and Walnuts is a colorful and nutritious dish that brings together the sweet earthiness of roasted beets with the peppery notes of fresh arugula. Topped with creamy feta cheese and crunchy walnuts, this salad is not only a feast for the eyes but also a delightful harmony of flavors. Perfect for any occasion, it can be served as a side dish or a light main course.
Ingredients
Scale
- 2 medium fresh beets (about 300g)
- 4 cups fresh arugula (120g)
- 1 cup crumbled feta cheese (150g)
- 1/2 cup toasted walnuts (60g)
- 3 tbsp balsamic vinegar
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wrap the beets in aluminum foil and roast for about 45 minutes until tender. Allow them to cool before peeling and slicing.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- In a large bowl, toss arugula with some dressing until lightly coated. Add sliced roasted beets, crumbled feta, and walnuts on top.
- Drizzle additional dressing over the salad, toss gently, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving (approx. 200g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg