Beet and Arugula Salad
A quick, vibrant salad with earthy roasted beets, peppery arugula, salty cheese, and a simple lemon dressing. Ready in minutes, perfect for a light lunch or side.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
freshlightAmericanvegetariangluten-freecheesecrunchytender
Ingredients
- 2 medium cooked beets
- 4 cups arugula
- ½ cup feta cheese
- ¼ cup walnuts
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- 1
Slice the 2 cooked beets into thin wedges or half-moons. Place them in a large bowl with the 4 cups arugula.
- 2
In a small bowl, whisk together the 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper.
- 3
Pour the dressing over the salad and toss gently to coat the arugula and beets evenly.
- 4
Top with the 0.5 cup crumbled feta and 0.25 cup walnuts. Serve immediately.
Tools you’ll need
- Large bowl
- Small bowl
- Whisk or fork
- Knife
- Cutting board
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