Arugula, Beet, and Feta Salad – Vegetarian

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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.
Temps de préparation 20 minutes
Temps de cuisson 1 minute
Temps total 1 minute
Type de plat Salad
Cuisine Mediterranean
Portions 4 servings
Calories 250 kcal

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
Keyword arugula, arugula salad, autumn salad, balsamic vinaigrette, beet, beet salad, colorful dish, easy recipe, feta, fresh ingredients, healthy salad, home cooking, light meal, lunch idea, nutritious, quick meal, refreshing, seasonal recipe, vegetarian, walnut
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