Description
A vibrant salad featuring earthy beets, creamy feta, and crunchy walnuts, perfect for any occasion.
Ingredients
Scale
- 250 grams cooked beetroot
- 120 grams baby arugula, washed and drained
- 90 grams feta, crumbled
- 60 grams walnuts, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon fine salt plus more to taste
- 1/8 teaspoon black pepper
Instructions
- Place a generous handful of baby arugula onto a large serving platter or salad bowl.
- Cut the cooked beets into wedges and arrange them atop the arugula.
- Scatter crumbled feta over the beets.
- Roughly chop the walnuts and sprinkle them over the salad.
- Combine dressing ingredients (olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper) in a jar and shake until emulsified.
- Drizzle the dressing over the salad and toss gently before serving.
Notes
For a vegan version, replace feta with avocado and honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediteranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg