Description
A vibrant and simple salad featuring roasted beets, peppery arugula, and tangy balsamic vinaigrette, perfect for any occasion.
Ingredients
Scale
- 2 medium beets, roasted and sliced
- 4 cups arugula
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pecans
Instructions
- Preheat oven to 400°F (200°C) and roast beets until fork-tender, about 45 minutes. Let cool, peel, and slice.
- In a bowl, whisk together balsamic vinegar, olive oil, honey, and Dijon mustard to create the vinaigrette.
- Toss the arugula with sliced beets in a large bowl.
- Drizzle vinaigrette over the salad and toss gently to combine.
- Top with crumbled feta and toasted pecans before serving.
Notes
For added flavor, consider garnishing with fresh herbs or using goat cheese instead of feta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: beet salad, arugula salad, balsamic vinaigrette, healthy salad, vegetarian salad