Beet and Feta Salad with Balsamic Dressing
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Beet and Feta Salad is a light, fresh, and easy-to-make side dish. The vibrant red beets bring a natural sweetness that balances the feta flavors, while the arugula adds a peppery bite. The balsamic dressing ties everything together with a touch of acidity.
How to Make Beet and Feta Salad with Balsamic Dressing
To make this dish, you’ll start by assembling fresh arugula in a bowl. Then, layer in cooked red beets and cubes of feta cheese. Finish with a sprinkle of parsley and drizzle with a homemade balsamic vinegar dressing.
You can make this salad in just 10 minutes if you’re using pre-cooked beets!
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
You can customize this salad by adding apples or nuts like walnuts or almonds for crunch, or other herbs such as mint or basil for additional flavor. You can also swap the feta for goat cheese if you prefer.
If you don’t have pre-cooked beets, you can cook or roast them yourself or use canned beets for convenience.
A Fun Twist for Valentine’s Day
Get creative with this salad for a festive touch on Valentine’s Day. Use a heart-shaped cookie cutter to slice your beets and feta into heart shapes. This simple addition transforms the salad into a fun, romantic dish perfect for the occasion.
Beet and Feta Salad
Make this Beet and Feta Salad in just 10 minutes, if you’re using pre-cooked beets! Toss arugula, cooked beets, and feta with balsamic dressing for a simple, delicious side dish.
This recipe makes about 2 servings. Fits vegetarian, paleo, gluten-free and low carb diets.
Ingredients
Salad
- 1 oz fresh arugula
- 1 cooked beet, cubed
- 1 oz feta, cubed
- 1/2 tbsp parsley, roughly chopped
Balsamic Dressing
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
For the Salad
- Place the fresh arugula in a large bowl.
- Slice the cooked beet and place it on top of the arugula.
- Add the feta cubes.
- Sprinkle with parsley and drizzle with balsamic vinegar dressing.
- Serve immediately.
For the Balsamic Dressing
- In a small bowl or jar, combine balsamic vinegar, honey, and Dijon mustard.
- Slowly drizzle in olive oil while whisking to emulsify the dressing.
- Stir in salt and pepper to taste.
Notes
Store leftover salad components separately in the fridge for up to 2
days. The dressing can be stored in a sealed jar for up to 1 week. Stir
dressing before use.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 422Total Fat: 39gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 13mgSodium: 376mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 3g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
