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Beetroot and Arugula Salad
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Beetroot and Arugula Salad

This healthy and delicious Beetroot and Arugula Salad is easy to make and tasteful. Mediterranean diet, vegetarian, low carb.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Salad
Cuisine: Mediterranean
Search Result: arugula, beet, beetroot, easy, healthy, low carb, Mediterranean Diet, salad, vegetarian.
Servings: 6
Servings: 1g
Author: Food, Wine, and Love

Equipment

Ingredients

  • Beets- 1 15 ounce can of whole or cubed. Or about 3 large or 5-6 small to medium sized beets. Opt for the lowest to no salt added versions as the feta cheese adds a bit of salt to this recipe. Fresh beets should be without tops, peeled, cleaned and in cubed.
  • Olive Oil – 1 ½ tablespoons.
  • Seasonings- 2 teaspoons. This can include Italian Seasonings Salt, and/or Pepper.
  • Arugula- 1 bunch washed and patted dry.
  • Balsamic Vinegar– ¼ cup.
  • Extra virgin olive oil – ¼ cup.
  • Honey Mustard– 1 teaspoon. Can sub in a simple dijon mustard.
  • Chopped Walnuts– ⅓ cup.
  • Feta Cheese– ⅓ cup crumbled or cubed.
  • Additional seasonings as desired.

Instructions

  • We will start by roasting the beets. Preheat your oven to 400. Prep a rimmed baking sheet for nonstick. Aluminum foil works for some folks.
  • Place your beets in a mixing bowl and toss them with the olive oil and seasonings. Then transfer the tossed beet cubes to the prepared baking sheet.
  • Roast the beets for about 45-50 minutes or until they become tender. The amount of time can vary depending on the size of your beet cubes. Allow the beets to fully cool after removing them from the oven.
  • To make the salad, place your prepared arugula in a large salad bowl. Add the roasted and cooled beet cubes to the bowl.
  • Whisk together the balsamic vinegar with the extra virgin olive oil and mustard along with any optional seasonings. Pour this over the arugula and beets, tossing the salad as needed.
  • Add the remaining ingredeints and serve.

Recipe Notes

As mentioned, it is best that the arugula should not be washed until you are ready to actually use it. To store your fresh arugula simply wrap it loosely in a paper towel and then in a bag, storing it in the refrigerator. Be sure to pat the arugula dry with a clean kitchen towel or paper towel.

I also mentioned that you are welcome to substitute or omit the feta and walnuts in this recipe.

Feta cheese is made from sheep’s milk however, a goat milk cheese could work in this recipe. Vegans can try a tofu alternative to the Feta.

originally posted:

January 27, 2020
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Nutrition

Serving: 1g | Calories: 235kcal | Carbohydrates: 8g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 13mg | Sodium: 485mg | Fiber: 1g | Sugar: 5g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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