Beet Salad with Arugula, Feta and Walnuts
Description
This healthy, light salad is not only delicious and easy to prepare, but it's beautiful as well.
Ingredients
Salad:
9 oz. cooked beetroot*
4 oz. baby arugula, washed and drained
3 oz. feta, crumbled
2 oz. walnuts, roughly chopped
Dressing:
2 T. extra virgin olive oil
1 T. balsamic vinegar
2 t. honey
2 t. Dijon mustard
1/2 t. salt, or to taste
1/8 t. black pepper
Directions
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Salad:
Place arugula on a large serving platter or in a salad bowl.
Cut cooked beetroots into wedges; place on top of the arugula. Scatter on the crumbled feta and chopped walnuts.
Dressing:
Place all dressing ingredients in a jar with a lid; shake until well emulsified.
Add the dressing just before serving and then toss gently.
4 servings.
*Beetroots: Use roasted, vacuum-packed or canned beetroots in this salad.
Make in Advance: Make the dressing and cut the beets. Store dressing and beetroot wedges in separate containers in the refrigerator. It can't be made completely in advance since the beets will color everything they come into contact with, like the feta and the arugula.