American•healthy
Beetroot Arugula Salad
A simple and filling salad full of vibrant flavors.
- Prep time
- 5 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tsp maple syrup (or honey)
- 1 tsp dijon mustard
- 1/2 tsp salt
- pinch black pepper
- 1 beetroot roasted (Lightly coat with olive oil and bake 450F (230C) for 45min-1 hour))
- 1 container arugula
- 1/3 cup chopped toasted pecans
- 100 g feta cheese
- 6-8 dates, quartered
- handful pomegranate seeds (optional)
Instructions
- 1
Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.
- 2
Arrange washed and dried arugula leaves in serving bowl. Top with chunks of roasted beetroot, dates, feta cheese you crumble in your hands, pecans, and pomegranate seeds (if using).
- 3
Immediately before serving, add dressing and toss to combine.