Description
A vibrant and flavorful salad combining earthy beets, peppery arugula, salty feta, and crunchy walnuts, all brought together with a tangy honey mustard vinaigrette.
Ingredients
Scale
- 3 medium cooked beets, sliced
- 4 cups fresh arugula
- 100g crumbled feta cheese
- 1/2 cup walnuts, toasted
- 3 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- Cracked black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) if roasting beets. Wrap beets in foil and roast for 45–60 minutes or until tender.
- Peel and slice roasted beets once cooled.
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Toast walnuts in a dry pan for 3–4 minutes until fragrant.
- In a large bowl, toss arugula lightly with some of the vinaigrette.
- Arrange arugula, sliced beets, feta, and walnuts in a serving bowl.
- Drizzle with remaining vinaigrette before serving.
Notes
- Chill roasted beets before slicing for better texture.
- Layer ingredients instead of mixing for visual appeal.
- Use gloves when handling beets to avoid staining your hands.
- Add orange zest or segments for a citrus twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 265
- Sugar: 6g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: beet salad, german beet salad, rote beete salat, arugula beet salad, vegetarian salad