Roasted Beet & Arugula Salad with Feta and Walnuts
A vibrant roasted beet salad with peppery arugula, tangy feta, and crunchy walnuts, dressed in honeyed balsamic—a perfect blend of flavors for any meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danielrecipes.com.
Cooking tools:
- Oven
- Aluminum foil
- Baking sheet
- Paper towel
- Fork
- Mixing bowl
- Whisk
- Serving bowl
- Tongs
- Salad servers
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 4 medium-sized beets, trimmed and washed
- 2 tablespoons olive oil
- Salt
- pepper
- 5 ounces fresh arugula
- 1/2 cup crumbled feta cheese
- 1/3 cup walnut halves, toasted
- 1 small red onion, thinly sliced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
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