Beetroot, Arugula and Feta Salad

1 serving

10 minutes

Beetroot, arugula, and feta salad is an exquisite combination of freshness and rich flavor. Greek cuisine is renowned for its harmonious blend of simple yet flavorful ingredients, and this salad is a vivid testament to that. The sweet, juicy beetroot with its earthy taste perfectly complements the peppery arugula and creamy, slightly salty feta. Walnut oil adds nutty notes while balsamic dressing provides a subtle tanginess. This salad can serve as a light dinner or a wonderful accompaniment to meat and fish dishes. Its freshness and balance make it an excellent choice for summer days or festive tables. Greeks appreciate this salad for its nutritional properties and harmony of flavors, making it a true culinary masterpiece.

Energy value per serving

• Calories: 237.5
• Proteins: 12.8g
• Fats: 12.6g
• Carbohydrates: 18.6g

Ingredients

• Beet: 1 pc
• Arugula: 50 g
• Walnut oil: to taste
• Balsamic sauce: to taste
• Feta cheese: 50 g

Cooking steps

1. Place beetroot and grated feta on arugula.

   Required ingredients:

   • Beet: 1 piece
   • Feta cheese: 50 g

2. Pre-cook the beet until ready. Cool, peel, and grate on a coarse grater.

   Required ingredients:

   • Beet: 1 piece

3. Place arugula at the bottom of the plate and drizzle with walnut oil and balsamic sauce (or vinegar).

   Required ingredients:

   • Arugula: 50 g
   • Walnut oil:  to taste
   • Balsamic sauce:  to taste