Arugula Beet Salad With Feta Cheese Recipes

HEALTHY ARUGULA BEET SALAD WITH FETA CHEESE

Steps:

• First step is prepping beetroot. You can choose to make any kind - steamed in instant pot, roasted in oven or boiled.
• I personally love the texture of instant pot beets. It works great for salads.
• Oven roasted is not bad either.
• Once beetroot is cooked, remove it and let it rest for few seconds. Peel off the skin and slice it up.
• We are now ready to get that healthy arugula beet salad made.
• This recipe uses walnuts. You can use any other nuts of your choice like pine nuts, almonds.
• Spread nuts onto a baking tray. Toast it in oven at 350 degree Fahrenheit for about 3 to 4 minutes. Nuts will burn pretty fast. Keep a close eye and remove it promptly.
• It's always best to buy block or cubed fresh goat/feta cheese. It tastes better and has great fresh flavor to it. Use your hands to crumble feta cheese and add it to the salad. If you find it hard to crumbled feta with fingers, use a fork and break it up roughly and add it to the salad.
• In a bowl whisk together olive oil, honey or maple syrup, balsamic vinegar, Dijon mustard, garlic powder, crushed pepper.
• In a large plate or salad bowl start arranging the salad. Spread fresh arugula or any other salad greens.
• Spread sliced beetroot over arugula.
• Crumble and throw in the toasted walnuts.
• Crumbled feta cheese and pile it up on the salad.
• When you are ready to serve the salad, drizzle the dressing on top and serve immediately.

ARUGULA BEET SALAD WITH FETA CHEESE

Steps:

• First, prepare the beets. Preheat the oven to 425F. Wash and dry the beets but do not peel them, then wrap into foil packets. Season the beets lightly with salt before sealing. I usually place 2 beets into one sheet of foil. Wrap the foil tightly to keep the moisture inside. Bake for 25 to 40 minutes, depending on the size, until the beets are tender. Allow them to cool before peeling and using in the recipe.
• Next, prepare the homemade vinaigrette dressing. Simple combine together the garlic, oil, balsamic, salt and basil in a measuring cup or bowl. Use a whisk and mix vigorously for about 1 minute, until the dressing is well mixed.
• To assemble the salad, spread a few cups of arugula on a plate, top with sliced bell peppers and crumble a few tablespoons of feta cheese over the top. Add the sliced beets over the top; they can be enjoyed warm, too. Drizzle a few tablespoons of dressing over the top and enjoy.