Vibrant Beetroot and Arugula Salad with Creamy Feta
55 minutes
957 reads
About Vibrant Beetroot and Arugula Salad with Creamy Feta
This vibrant beetroot and arugula salad is a delightful dance of sweet and savory flavors. Earthy roasted beetroots meet peppery arugula, all complemented by the creamy tang of feta cheese and crunchy walnuts. A simple yet elegant vinaigrette ties it all together, making this salad perfect for any occasion.Whether you're looking for a light lunch, a refreshing side dish, or a stunning appetizer, this recipe is sure to impress. The beautiful colors and contrasting textures create a truly unforgettable culinary experience. It's easy to prepare, making it ideal for busy weeknights or effortless entertaining.Get ready to elevate your salad game with this simple yet sophisticated recipe. The combination of textures and flavors is simply irresistible, guaranteed to become a new favorite!
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Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
Salad Ingredients
Vinaigrette Dressing
- 3 tbsp Virgin Olive Oil extra, or another neutral oil like grapeseed or canola
- 1 tbsp Wine Vinegar apple cider, or balsamic, or red wine vinegar, white
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper black, freshly ground
Instructions
Prepare the Beetroots
- Boil beetroots in water until tender, about 45-60 minutes, depending on size. Drain, let cool slightly, then peel and slice into wedges.
Make the Vinaigrette
- In a small bowl, whisk together olive oil, vinegar, salt, and pepper until emulsified.
Assemble the Salad
- In a large bowl, combine arugula, sliced beetroots, crumbled feta cheese, and walnuts.
Dress and Serve
- Pour the vinaigrette over the salad and toss gently to combine. Serve immediately or chill for later.
Recipe Notes
Expert Tips
- For a sweeter salad, add 1/4 cup of dried cranberries or chopped dried apricots.
- Roast the beetroots for a deeper, more intense flavor. Toss them with a little olive oil, salt, and pepper before roasting at 400°F (200°C) for 45-60 minutes.
- If you don't have walnuts, pecans or toasted pumpkin seeds make a great substitute.
- Adjust the amount of vinegar to your liking. A little extra can add a nice zing.
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Recipe Nutrition
Calories: 205kcalCarbohydrates: 11gProtein: 5gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 346mgFiber: 3gSugar: 6g
Parinaaz Marolia
Articles: 58
5 Comments
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Absolutely scrumptious! Thanks for the recipe.
This looks so good! Appreciate the share.
How easy and appealing this looks!! This one goes on to be a part of my menu 🙂
Wonderful
This is so tempting! Can’t wait to cook it.