Name: 3 Secrets to the Best Beet Salad with Arugula Balsamic Vinaigrette
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 3 medium beets, roasted and sliced; 2 cups fresh arugula; 1/4 cup crumbled feta cheese; 1/4 cup chopped walnuts; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 1/2 tsp Dijon mustard; Salt and pepper to taste

Description

A fresh and nutritious beet salad with peppery arugula and tangy balsamic vinaigrette.

Ingredients

3 medium beets, roasted and sliced
2 cups fresh arugula
1/4 cup crumbled feta cheese
1/4 cup chopped walnuts
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
1/2 tsp Dijon mustard
Salt and pepper to taste

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Instructions

Preheat oven to 400°F. Wrap beets in foil and roast for 45-60 minutes until tender.
Let beets cool, then peel and slice them.
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper to make the dressing.
Arrange arugula on serving plates.
Top with sliced beets, feta cheese and walnuts.
Drizzle with dressing before serving.

Notes

Roast beets ahead of time for quicker assembly
Substitute goat cheese for feta if preferred
Toast walnuts for extra flavor

Prep Time: 15 mins
Cook Time: 60 mins
Category: Salad
Method: Roasting
Cuisine: Mediterranean