Description
A vibrant and flavorful Beet Salad with Arugula and Balsamic Vinaigrette. This salad combines the earthy sweetness of beets with the peppery bite of arugula, the creaminess of feta cheese, the crunch of toasted pecans, and the tartness of dried cranberries, all tossed in a tangy balsamic vinaigrette.
Ingredients
Units
Scale
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 pecans, toasted
- 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
- How to Make Beet Salad with Arugula: Preheat the oven to 400°F. Wrap each beet tightly in foil and bake for 1 hour. Peel and slice the beets. Toast pecans until golden. Combine arugula, beets, feta, pecans, and cranberries in a bowl.
- How To Make Balsamic Vinaigrette: In a jar, combine olive oil, balsamic vinegar, mustard, garlic, salt, and pepper. Shake well. Drizzle over salad.
Notes
- Use disposable gloves when handling beets to prevent staining.
- Toast pecans until fragrant for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 15g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 11mg
