This beet, arugula, olive, shallot, and feta salad is only dressed with olive oil to keep it light and to preserve the roasted beet flavors. If you prefer a more substantial dressing, this salad pairs very well with my tangy lemon poppy seed dressing.
RecipeSavants.comThis beet, arugula, olive, shallot, and feta salad is only dressed with olive oil to keep it light and to preserve the roasted beet flavors. If you prefer a more substantial dressing, this salad pairs very well with my tangy lemon poppy seed dressing. Smart Recipes, European Recipes, Vegetables Recipes, RecipesVegetablesEuropeanArugula And Roasted Beets SaladPT45MServes 4
Ingredients:
2 Pounds Beets0.5 Pound Arugula0.25 Cup Extra Virgin Olive Oil0.5 Teaspoon Salt & Freshly Ground Black Pepper0.5 Pound Feta16 Kalamata Olives1 Large ShallotPreheat oven to 400 degrees.Arrange beets on a sheet pan, brush evenly with oil, and season with salt & pepper. Roast until beets are tender, about 30 minutes.In a large bowl, combine beets with arugula, feta, olives & shallots. Toss well and serve.
This simple salad recipe is a virtual kaleidoscope of colorful fruits and veggies. It is a healthy combination of beets, red onions, blood orange, pomegranate seeds and arugula in a tangy pomegranate vinaigrette. Add walnuts for a satisfying crunch. Serve as a side or a quick and tasty lunch.
Instead of a boring tossed salad, give your greens a Greek-inspired flair with my simple & yummy salad recipe! It is a colorful medley of tomatoes, yellow bell peppers, briny olives and tangy feta, dressed in a tasty vinaigrette. Serve this salad with your favorite Greek meal or toss in some protein to make it a quick lunch!
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