Here’s a simple and delicious recipe for Arugula Beet Salad with Feta Cheese and Walnuts.
Ingredients:
- 4 cups fresh arugula
- 2 medium-sized beets, roasted and sliced
- 1/2 cup crumbled feta cheese(for vegan – use vegan feta)
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions:
- Roast Beets: Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45-60 minutes or until tender. Allow them to cool, then peel and slice into thin rounds.
- Prepare Arugula: Wash and dry the arugula. Place it in a large salad bowl.
- Assemble Salad: Arrange the roasted beet slices over the arugula. Sprinkle crumbled feta cheese and toasted walnuts on top.
- Prepare Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Adjust the seasoning according to your taste.
- Drizzle Dressing: Drizzle the dressing over the salad. Toss gently to coat the ingredients evenly.
- Serve: Transfer the salad to a serving dish or individual plates.
- Enjoy: Garnish with additional crumbled feta and toasted walnuts if desired. Serve immediately and enjoy this flavorful and nutritious Arugula Beet Salad.
This salad combines the peppery arugula with the earthy sweetness of roasted beets, the creaminess of feta cheese, and the crunch of toasted walnuts. The balsamic vinaigrette adds a tangy kick to tie everything together. It’s a delightful combination of flavors and textures that make for a perfect side dish or a light, refreshing meal.
