Description
A vibrant salad featuring roasted beets, creamy feta, and peppery arugula, drizzled with a zesty lemon vinaigrette.
Ingredients
Scale
- 4 Roasted Beets, peeled and sliced
- 1 cup Crumbled Feta Cheese
- 2 cups Arugula
- Juice of 1 Lemon
- 1 tablespoon Honey
- 3 tablespoons Olive Oil
- 1/2 cup Toasted Walnuts
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the beets for about 45-60 minutes until easily pierced.
- Combine arugula, roasted beets, and crumbled feta in a large mixing bowl.
- Whisk together lemon juice, honey, and olive oil until emulsified.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Top the salad with toasted walnuts and season with salt and pepper.
- Serve immediately for the freshest flavors.
Notes
Prep roasted beets in advance to save time. Use gloves while handling beets to avoid staining your hands.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg