Healthy Arugula Beet Salad With Feta Cheese Recipes

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HEALTHY ARUGULA BEET SALAD WITH FETA CHEESE



Healthy Arugula Beet Salad With Feta Cheese image

This super delicious and healthy beet salad with feta cheese and arugula is easy to make and bursting with flavors. A perfect balance of sweet and salty taste makes it a true crowd pleaser!

Provided by Jyothi Rajesh

Categories     Side Dish     side salad     Sides

Number Of Ingredients 11

3 beetroots (cooked and sliced)
6 oz baby arugula
1/3 cup walnuts (toasted (or any other nuts))
1/3 cup feta cheese (crumbled)
3 tablespoon olive oil
1 tablespoon honey or maple syrup
1 tablespoon balsamic vinegar (ordinary, not aged or glazed)
1 ½ teaspoon garlic powder
2 teaspoon Dijon mustard
2 teaspoon crushed pepper
Salt as needed (taste first and add only if needed)

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.

Nutrition Facts : Calories 265 kcal, Carbohydrate 17 g, Protein 6 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 231 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving

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