Description
A vibrant and nutritious Beet Salad with Arugula topped with a flavorful Balsamic Vinaigrette. This salad is a perfect balance of sweet beets, peppery arugula, creamy feta cheese, crunchy pecans, and chewy dried cranberries.
Ingredients
Units
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Beet Salad with Arugula Ingredients:
- 6 medium beets (about 2 lbs)
- 6 cups baby arugula, rinsed and spun dry
- 1/2 cup feta cheese, diced or crumbled
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries
Balsamic Vinaigrette Ingredients:
- 1/2 cup extra virgin olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove, pressed or finely minced
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat the oven: Heat the oven to 400°F. Wrap each beet in foil and roast for about 1 hour.
- Toast pecans: Toast the pecans in a skillet until golden and fragrant. Let them cool.
- Prepare the salad: Combine arugula, beets, feta, pecans, and cranberries in a bowl.
- Make the vinaigrette: Mix olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a jar and shake well.
- Serve: Drizzle the vinaigrette over the salad and toss to coat. Serve immediately.
Notes
- Use gloves when handling beets to prevent staining.
- Peel the beets after roasting for easy skin removal.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
