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Beet and feta salad

Beet and Feta Salad

A vibrant beet and feta salad featuring roasted beetroots, arugula, and crunchy walnuts, perfect for festive gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings
Calories 270 kcal

Equipment

  • screw-top glass

Ingredients
  

Vegetables

  • 250 grams beetroot cooked
  • 120 grams baby arugula washed and drained

Cheese and Nuts

  • 90 grams feta crumbled
  • 60 grams walnuts roughly chopped

Dressing

  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon honey
  • 2 teaspoon Dijon mustard
  • 0.5 teaspoon fine salt plus more to taste
  • 0.125 teaspoon black pepper

Instructions
 

Preparation

  • Assemble the salad: place the baby arugula onto a large serving platter or salad bowl. Cut beetroots into wedges, arrange them on top of the arugula. Scatter over the crumbled feta and chopped walnuts.
  • Make the dressing by placing all the dressing ingredients in a screw-top glass and shake until well emulsified.
  • Add the dressing just before serving and toss gently. Enjoy!

Notes

BEETROOTS: Roasted, vacuum-packed or canned beetroots work well in this salad. MAKE AHEAD: You can partially make this salad the day before by making the dressing and cutting the beets. Then store dressing and beetroot wedges in two separated containers in the fridge. You can’t make it completely ahead since the beets dye everything they come into contact with, especially if the salad sits in the fridge along with the feta cheese.

Nutrition

Serving: 1servingCalories: 270kcalCarbohydrates: 14gProtein: 7gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 633mgPotassium: 405mgFiber: 3gSugar: 9gVitamin A: 833IUVitamin C: 8mgCalcium: 187mgIron: 2mg
Keyword beet and feta salad, beetroot salad, festive salad, light salad, quick salad, salad
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