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Arugula, Beet & Feta Salad

Arugula, Beet & Feta Salad

This Arugula, Beet & Feta Salad features peppery arugula, sweet beets, and briny feta cheese, dressed in a simple vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 172 kcal

Equipment

  • large bowl

Ingredients
  

Dressing

  • 1 medium shallot, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 0.25 teaspoon ground pepper plus more for garnish
  • 0.125 teaspoon salt

Salad

  • 1 (8.8-ounce) package refrigerated cooked beets such as Love Beets
  • 1 (5-ounce) package arugula
  • 0.5 cup crumbled feta cheese

Instructions
 

Preparation

  • Stir sliced shallot, olive oil, champagne vinegar, honey, ground pepper, and salt together in a large bowl until combined.
  • Drain beets and cut into 1-inch wedges; add to the dressing and toss to coat.
  • Add arugula; toss gently to coat. Top with feta and garnish with additional pepper, if desired.

Notes

Using cooked, peeled beets helps make prep a breeze.

Nutrition

Serving: 2cupsCalories: 172kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 6mgSodium: 189mgPotassium: 400mgFiber: 3gSugar: 11gVitamin C: 9mgCalcium: 111mgIron: 1mg
Keyword arugula salad, beet salad, easy salad, Healthy, quick salad, vegetarian
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