Description
This easy Arugula Beet Salad recipe is healthy, delicious, and beautiful. Impressive enough for guests and easy enough for a light lunch or side dish.
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon honey
- Salt and pepper, to taste
- 3 ounces baby arugula
- 2 medium beets (roasted, peeled, and diced into bite-sized pieces)
- 1/4 cup crumbled feta cheese
- 1/4 cup roughly chopped toasted walnuts
Instructions
- Step 1: Place all of the ingredients for the dressing in a lidded jar and shake vigorously to emulsify.
- Step 2: In a large bowl pour half of the dressing. Add the arugula; toss to coat.
- Step 3: Divide into individual bowls with some beets, feta, and walnuts.
- Step 4: Drizzle with a little more dressing.
- Step 5: Eat and enjoy!
Notes
Roasted beets can be prepared up to 3 days in advance and refrigerated. For variations: substitute baby spinach or mixed greens for arugula, goat cheese for feta, hazelnuts for walnuts, or maple syrup for honey.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Fresh Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 368 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 17 mg
Keywords: arugula, beet salad, roasted beets, citrus vinaigrette, healthy salad