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Beetroot Arugula Salad with a Maple Balsamic Vinaigrette

Jan 15, 2019 · 2 Comments

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roasted beetroot salad with arugula, feta cheese, toasted pecans with maple balsalmic vinaigrette

I get into salad ruts. There was the glorious summer of the strawberry halloumi salad, the days of the chicken avocado, and now my friends, it is the winter of the roasted beetroot salad. Roasted beetroot is obviously the star, but every other aspect compliments them so well. Peppery green arugula, feta cheese, toasted pecans, and either dates or pomegranate seeds or even better both. I usually pair it with a honey balsamic vinaigrette, but I tried substituting maple syrup once and I was sold. The flavor pairs so nicely with the earthy beetroot and the toasted pecans. I hope you try this beetroot arugula salad and it becomes a no go to! If nothing else, definitely try this maple balsamic dressing for the perfect mix of tangy and sweet.

roasted beetroot salad with arugula, feta cheese, toasted pecans with maple balsalmic vinaigrette

Beetroot Arugula Salad

Farah Abumaizar
A simple and filling salad full of vibrant flavors.
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Ingredients
  

  • 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 220 C or 450 F for 45min-1 hour)
  • 1 container arugula
  • 1/3 cup chopped toasted pecans toast by placing whole pecans on a baking sheet and baking at 180 C (350 F) for 5-7 min until fragrant, Remove from baking sheet immediately, cool then chop.
  • 100 g feta cheese
  • 6-8 dates, quartered
  • handful pomegranate seeds optional

Instructions
 

  • Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.
  • 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). 
  • Immediately before serving, add dressing and toss to combine.

Healthy, Recipes arugula, beet, healthy, salad

Reader Interactions

Comments

  1. Sonia says

    August 18, 2020 at 11:33 pm

    Hi! I am from Bahrain and love your blog! Will try to make this tomorrow. Could you please recommend which is the best EVOO and balsamic vinegar (to use for salad drizzle or to cook with) to buy in Bahrain and where from please.

    Thanks!!

    Reply
    • Farah Abumaizar says

      August 19, 2020 at 9:51 am

      Hello!!! Thanks so much. I love Agora foods olive oil so much that I’m a brand ambassador, (you can actually order online and get it delivered and use my code ELC10 for 10% off!) with balsamic vinegar I’m really not picky! Any Italian brand I see!

      Reply

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Farah Abu Maizar | Food Lover
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Ingredients:
As many corn tortillas as you want, we used 12 small corn tortillas 
Some salt for sprinkling.

Method: 
-Heat the oven to 190C (375F). Cut the tortillas into wedges, each tortilla will give you six wedges. 
- Lay in a single layer on a baking sheet. Bake for 6-7 minutes until starting to turn golden brown, then sprinkle with salt and turn over for another 6-7 minutes until golden brown and crunchy.
- Make nachos by sprinkling the tortilla chips with shredded cheddar cheese, and adding optionally refried beans and cooked ground beef. Bake until cheese is melted then remove from oven and top with anything you like:
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#delish #shishtaouk #cakestagram #skewers #bbqporn #chocolate #bbqseason #foodblog #instayum #yummy #winter #foodporn #foodtographyschool #foodphotography #grill #delish #foodfluffer #damnthatsdelish #coleslaw #kebab #fries #grills #bbq #lebanesefood #middleeasternfood #lamb #sliders #burgers
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La Gondola is a classic Italian restaurant in Khob La Gondola is a classic Italian restaurant in Khobar. Every khobari I know has been going to @lagondolaksa since their childhood. The best thing about this restaurant is that it stands the test of time! It’s still as good as it’s been, with excellent service, a varied menu and delicious food. I really love it and always leave happy! Their salads were perfect (caprese and roasted eggplant with yogurt dressing). They have a comforting pumpkin soup in a bread bowl, amazing flatbreads served complimentary as a starter, and great pasta dishes. We had the seafood pasta which was light and tasty (could have used a tad more sauce though), and an off menu penne rose I ask them to make when I’m craving pasta. Excellent meal! My only tip is try hard not to fill up on the starter bread, I always do 😂.
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#carbs #pastalover #pastapasta #linguine #hummus #italianfood #shrimp #penne #veggies #seafoodpasta #pasta #instayum #yummy #bakery #foodporn #foodtographyschool #foodphotography #slice #delish #foodfluffer #damnthatsdelish #foodie #foodies #foodofinstagram
Two of my favorite easy dips, recipes below! I got Two of my favorite easy dips, recipes below! I got you sorted with the ultimate chips and dip platter for all your BBQs and gatherings. @tamimimarkets #brandpartner has the best selection of chips, crackers and pretzels so you can mix and match with healthy and more indulgent types. Could not stop snacking, and the three ingredient labneh dip and creamy beetroot hummus were stars! I also got the ready made Signature salsa👌🏼 and Save this post and send it to your snack loving friends. Which would you go for the labneh or the beetroot?

Beetroot Hummus:
1 roasted beetroot (ready roasted, or roast a whole beetroot in a 200 C oven wrapped in foil for 1 hour or until tender) You can also get the ready cooked ones to save time!
1 can chickpeas, rinsed and drained
2 garlic cloves minced
Juice and zest of one lemon
1/4 cup olive oil
2-3 tbsp of tahini
big pinch salt and pepper
1/4 tsp ground cumin

Blend all ingredients in a blender until well mixed and creamy. If you want it looser, add a little more olive oil at a time. Store in fridge until ready to use.

Labneh Dip:
250 g Labneh
2 170g containers of Laban (yogurt)
1 pack dry vegetable soup mix, no noodles.

Mix all ingredients together until creamy and smooth. Store in fridge until ready to use.

Assemble your platter with the chips, crackers and veggies of your choice. Enjoy!! 
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1/2 lb ground lamb 250g
1/2 onion grated or pulsed in food processor
1 handful parsley, finely chopped
1 tbsp pomegranate molasses
1 tsp salt
1.5 tsp seven spices or all spice
1/2 tsp cinnamon powder
1/4 tsp cumin powder
1/4 tsp black pepper
pinch red chili flakes
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4-5 large pita breads
olive oil
tomato paste optional
salt for sprinkling

INSTRUCTIONS
 
-Preheat oven to 200C. Prepare baking sheet by lining with parchment paper.
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