Beet and Feta Cheese Arugula Salad

This salad is beautiful to look at. I love to eat beets-their color is so radiant. Beets are rich in folate, magnesium and potassium. Arugula is rich in Vitamins A and K.

I’ll be eating this salad tomorrow alongside pumpkin pie! ūüôā

4 beets, cooked and sliced thinly
4 cups arugula
1/4 cup apple cider vinegar
1/2 of a red onion, diced
2 Tbsp. raw honey
1/4 cup extra virgin olive oil
1/2 cup dried cranberries
1/2 cup feta cheese
1/2 tsp. sea salt
pepper to taste

Preheat the oven to 400 degrees. In a large bowl, mix the vinegar, onion, honey, olive oil, sea salt and pepper together. Add in the sliced beets and mix all ingredients again. Place the beets on a greased baking casserole dish and bake in the oven for 20 minutes.

Place the arugula and cranberries into another large bowl. After 20 minutes, add in the beet mixture and toss ingredients. Add any additional salt or pepper if desired.

If you would like to make this salad heartier, you could add avocados, sunflower seeds, pecans and/or walnuts to it.

This recipe was shared on Fat Tuesday, Calling All Salads, Simple Salad Recipes, Barn Hop, Freaky Friday , Lunchbox Love and Holiday Recipe Exchange.

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