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

A simple and filling salad full of vibrant flavors.
Course Salad
Cuisine American
Diet Halal, Vegetarian
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4 people
Calories 404kcal

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoon maple syrup (or honey)
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • pinch black pepper
  • 1 beetroot roasted Lightly coat with olive oil and bake 450F (230C) 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.

Nutrition

Calories: 404kcal | Carbohydrates: 16g | Protein: 7g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 14mg | Sodium: 533mg | Potassium: 132mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg