Arugula Beet Salad with Feta Cheese
Delicious and easy beet salad with arugula, creamy feta cheese and a homemade balsamic dressing!
Ingredients
- 3 to 4 medium yellow beets, or red
- 8 cups organic arugula
- 1 small red bell pepper, sliced
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese, or goat cheese
For Dressing:
- 1 to 2 garlic cloves, pressed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
Instructions
- First, prepare the beets. Preheat the oven to 425F. Wash and dry the beets but do not peel them, then wrap into foil packets. Season the beets lightly with salt before sealing. I usually place 2 beets into one sheet of foil. Wrap the foil tightly to keep the moisture inside. Bake for 25 to 40 minutes, depending on the size, until the beets are tender. Allow them to cool before peeling and using in the recipe.
- Next, prepare the homemade vinaigrette dressing. Simple combine together the garlic, oil, balsamic, salt and basil in a measuring cup or bowl. Use a whisk and mix vigorously for about 1 minute, until the dressing is well mixed.
- To assemble the salad, spread a few cups of arugula on a plate, top with sliced bell peppers and crumble a few tablespoons of feta cheese over the top. Add the sliced beets over the top; they can be enjoyed warm, too. Drizzle a few tablespoons of dressing over the top and enjoy.
Nutrition
Calories: 657kcal | Carbohydrates: 43g | Protein: 14g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 33mg | Sodium: 1234mg | Potassium: 1744mg | Fiber: 16g | Sugar: 25g | Vitamin A: 3448IU | Vitamin C: 82mg | Calcium: 382mg | Iron: 5mg