Beet Salad with Arugula 🥗 Ingredients: For the Salad: 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 For the Balsamic Vinaigrette: 1/2 cup extra virgin olive oil 3 tbsp balsamic vinegar 1 tbsp dijon mustard (Grey Poupon brand recommended) 1 garlic clove, pressed or finely minced 1/4 tsp salt 1/8 tsp black pepper Instructions: Preheat Oven: Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Prepare Beets: Wrap each beet tightly in a sheet of foil and arrange on the lined baking sheet. Bake in the preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature. Peel the skins and slice into halv
Tangy Beetroot and Creamy Feta Delight
Indulge in a vibrant fusion of flavors with this tangy beetroot and creamy feta delight. Perfect for a refreshing salad or a standout side dish, this recipe combines the earthy sweetness of roasted beets with the rich, tangy notes of feta cheese. A sprinkle of fresh herbs and a drizzle of balsamic glaze elevate this dish to a new level of deliciousness. Ideal for those who love a healthy yet satisfying meal, this colorful creation is sure to impress at any gathering. Dive into a taste experience that balances zest and creaminess in every bite.
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· 1 serving Grab the full recipe on Vanilla And Bean: https://vanillaandbean.com/lemon-dijon-asparagus-and-pea-macaroni-salad/ Texture, flavor, creamy and make-ahead easy, Lemon-Dijon Asparagus and Pea Macaroni Salad is packed with spring veggies and is a welcomed summer and spring pasta salad to picnics, BBQs and potlucks. This recipe is vegan, vegetarian and easily gluten free.