Arugula, Beet, and Feta Salad - Vegetarian
The Autumn Harvest Arugula, Beet, and Feta Salad is a true celebration of seasonal flavors. The earthy sweetness of roasted beets perfectly complements the peppery arugula, while crumbled feta adds a delightful creamy texture. Toasted walnuts provide a satisfying crunch, and thinly sliced red onions offer just the right amount of sharpness, all tied together with a drizzle of balsamic vinaigrette.
Ingrédients
- 3 cups arugula
- 2 medium beets, roasted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, toasted
- 1/4 cup red onion, thinly sliced
- 1/4 cup balsamic vinaigrette
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Scrub and peel the beets, then wrap them in aluminum foil. Roast for 45-60 minutes, until tender when pierced with a fork. Allow to cool, then slice.
- While the beets are roasting, toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside.
- In a large salad bowl, combine the arugula, sliced beets, crumbled feta, toasted walnuts, and red onion.
- Drizzle the balsamic vinaigrette and olive oil over the salad.
- Sprinkle with salt and black pepper.
- Toss gently to combine all the ingredients.
- Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 15g | Protéines: 8g | Fat: 18g | Sucre: 9g
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