Roasted Beet & Arugula Salad with Feta
Preparation Time:
30 min
Difficulty:
Novice
Ingredients:
- 2 medium beets
- 150g of arugula
- 100g of feta cheese
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt to taste
- Pepper to taste
- Handful of walnuts (optional)
Kitchen Tools Needed:
- Oven
- Baking tray
- Mixing bowl
- Whisk
- Serving plates
Instructions:
- Preheat the oven to 200°C (400°F).
- Place the aluminum-wrapped beets on a baking tray before roasting them in the oven for a time between 45 minutes to 60 minutes until they turn fork-tender.
- The oven roasted beets require a couple of minutes of cooling time before you proceed to the next step.
- Trim the beet skin then cut the pieces into small pieces for the salad.
- A large mixing bowl serves as a receptacle to unite arugula and roasted beets within it.
- Feta cheese crumbles should be added according to personal preference on top of the salad.
- Store the olive oil with balsamic vinegar together with salt and pepper in a small bowl while stirring to create a dressing.
- Toss the salad carefully after dressing it evenly with the dressing mixture.
- The walnuts require rough chopping before you add them on top of the finished dish.
Macros:
- Total Calories: 370kcal
- Carbs: 25g
- Proteins: 10g
- Fats: 24g
