Roasted Beet and Arugula Salad

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Roasted Beet and Arugula Salad

Serves 4


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.