Beetroot Arugula Salad
A simple and filling salad full of vibrant flavors.
- 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
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.