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).
- Wash and wrap the beets in aluminum foil, place them on a baking tray, and roast in the oven for about 45-60 minutes or until fork-tender.
- Once the beets are roasted, remove them from the oven and allow them to cool for a few minutes. Peel the beets and chop them into bite-sized pieces.
- In a large mixing bowl, combine the arugula and roasted beets.
- Crumble the feta cheese over the salad as desired.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
- If using walnuts, roughly chop them and sprinkle on top before serving.
Macros:
- Total Calories: 370kcal
- Carbs: 25g
- Proteins: 10g
- Fats: 24g
