Roasted Beet and Arugula Salad
3 medium-sized beets, washed and peeled
4 cups of arugula, washed and dried
1/2 cup of crumbled feta cheese
1/4 cup of chopped walnuts
2 tablespoons of extra-virgin olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of honey
Salt and pepper to taste
Preheat your oven to 375°F.
Cut the peeled beets into bite-sized cubes.
In a mixing bowl, toss the beet cubes with 1 tablespoon of extra-virgin olive oil, salt, and pepper.
Spread the coated beet cubes in a single layer on a baking sheet.
Roast the beets in the preheated oven for 25-30 minutes, or until they are tender and caramelized.
Remove the baking sheet from the oven and let the beets cool for a few minutes.
In a small mixing bowl, whisk together the remaining extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
In a large mixing bowl, combine the roasted beets, arugula, crumbled feta cheese, chopped walnuts, and the dressing.
Toss the ingredients together until the salad is well-coated with the dressing.
Transfer the Roasted Beet and Arugula Salad to a serving dish.
Serve the Roasted Beet and Arugula Salad as a side dish or a light lunch.
This recipe is both delicious and sustainable because it features seasonal and locally-grown vegetables like beets and arugula. By using honey instead of sugar or other sweeteners, you can create a natural and eco-friendly dressing. Plus, by using feta cheese and walnuts instead of meat-based proteins, you can create a lighter and more sustainable salad. Enjoy your Roasted Beet and Arugula Salad!
- Calories: 230
- Fat: 16g
- Saturated fat: 4g
- Cholesterol: 17mg
- Sodium: 285mg
- Carbohydrates: 19g
- Fiber: 4g
- Sugar: 13g
- Protein: 5g
The nutritional values provided are for one serving, and please keep in mind that these values may vary based on the brand and quantity of ingredients used.