Arugula salad with beetroot and feta cheese
2 servings
30 minutes
Arugula salad with beetroot and feta cheese is an exquisite dish from Greek cuisine. Its history is linked to the tradition of using fresh, healthy ingredients that create a harmony of flavors. The sweet-earthy beetroot pairs excellently with the spicy arugula, while the delicate feta adds a creamy texture. Walnuts provide a crunchy accent, and the dressing of olive oil, lemon juice, and Dijon mustard adds zest. This salad is perfect as a light dinner or elegant appetizer. It not only pleases the eye with its color contrast but also fills the body with nutrients. Especially great for the spring-summer season when freshness and lightness are desired.
1
Boil or roast the beetroot
- Beetroot: 2 pieces
2
For the dressing, mix olive oil, lemon juice, Dijon mustard, sugar, salt, and pepper.
- Olive oil: 3 tablespoons
- Lemon juice: 1.5 tablespoon
- Dijon mustard: 0.5 teaspoon
- Sugar: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
3
Cut the beet and crumble the feta cheese
- Beetroot: 2 pieces
- Feta cheese: 50 g
4
Mix all the ingredients.
- Rocket (arugula): 2 glasss
- Walnuts: 50 g
