Name: Beetroot, Feta, and Arugula Salad
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 1
Ingredients: 400 g Small beetroot (boiled or baked); 100 g Feta cheese; 50 g Arugula; 2 tbsp Sesame seeds; to taste Ground black pepper; 3 tbsp Olive oil; 1 tbsp Lemon juice; 1 tbsp Balsamic vinegar; 1/3 tsp Salt

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Beetroot, Feta, and Arugula Salad

Author: IgOrKo Cuisine: Europe, Ukraine Courses: Salad Recipe Keys: Egg-free Nut-free Organic Sugar-free Vegetarian

Difficulty: Intermediate Cook Time 80 mins Total Time 1 hr 20 mins

Cooking Temp: 190 C Servings: 1 Calories: 819

Best Season: Suitable throughout the year

Description

A delicious, healthy, and beautiful salad for everyday meals and festive occasions! The beetroot for this salad can be boiled until tender or wrapped individually in foil and placed in a preheated oven at 190°C for about 50 minutes. Oven-baked beetroot has a richer flavor.

Ingredients

Instructions

Boiled or oven-roasted beets should be cooled and sliced into 2-3 mm thick slices.
Cut the feta cheese into small cubes.
Toast the sesame seeds on a low heat in a dry pan until golden brown. Stir constantly to prevent burning.
Prepare the dressing. In a bowl, pour in the olive oil, lemon juice, and balsamic vinegar.
Add salt.
Stir until homogeneous.
Arrange the sliced beets evenly on a plate. Drizzle half of the dressing over the beets.
Toss the arugula with the remaining dressing. Place it on top of the beets.
Top the arugula with the sliced cheese. Season with black pepper to taste. Sprinkle with toasted sesame seeds. Serve the salad immediately to prevent the arugula from wilting. The beet, feta, and arugula salad is ready.