Roasted Beet Arugula Salad (Printable Version)
# What You'll Need:
→ Salad Base
01 -
2 medium beets, roasted, peeled, and diced
02 -
120 grams arugula (approximately 4 cups), washed and dried
→ Toppings
03 -
60 grams feta cheese, crumbled (about 1/4 cup)
04 -
30 grams walnuts, chopped (about 1/4 cup)
→ Dressing
05 -
30 millilitres extra virgin olive oil (2 tablespoons)
06 -
15 millilitres balsamic vinegar (1 tablespoon)
07 -
Sea salt, to taste
08 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Wrap the beets in foil and place on a baking tray. Roast for 45 minutes or until tender when pierced with a fork.
02 -
Allow roasted beets to cool enough to handle. Peel off skins and dice beets into bite-sized cubes.
03 -
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper until emulsified.
04 -
In a large salad bowl, gently toss arugula, diced roasted beets, crumbled feta cheese, and chopped walnuts.
05 -
Drizzle the dressing over the salad. Toss carefully to coat all ingredients evenly and serve immediately.
# Helpful Notes:
01 -
For intensified flavour and crunch, lightly toast the walnuts in a dry skillet over medium heat until fragrant before adding.
02 -
To make this dish vegan, omit the feta or substitute with diced avocado or a sprinkle of nutritional yeast for flavour.
03 -
For optimal freshness, combine salad ingredients and dressing just before serving.