Rocket (Arugula), Beetroot, Walnuts and Feta w/Balsamic Dressing
A quick and budget-friendly salad featuring rocket, beetroot, walnuts, and feta, drizzled with a balsamic dressing.
Equipment
- jar for dressing
Ingredients
Salad Ingredients
- 250 g canned baby beetroot halved or quartered if they are large
- 120 g baby rocket (arugula) leaves
- 60 g feta preferably Danish, otherwise Greek, or goats cheese
- 3 tablespoon walnuts lightly crushed with your fingers
Dressing Ingredients
- 2.5 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (ordinary, not aged or glazed)
- 1 tablespoon honey
- 0.5 teaspoon salt
- black pepper
Instructions
Preparation
- Combine the Dressing ingredients in a jar, and shake well. You might need a spoon to break up the honey to mix it in properly. Adjust salt to your taste.
- Place rocket lettuce in a serving bowl.
- Scatter over beetroot. No need to toss - because of the weight, it should disperse throughout fairly well.
- Crumble over the feta and scatter with walnuts.
- Drizzle over dressing and serve.
Notes
The dressing can be made up to 3 days in advance. Store it in the fridge and bring back to room temperature before using, making sure to shake well. If you don't have walnuts, you can use other nuts like cashews, almonds or even sunflower seeds.
Nutrition
Serving: 130gCalories: 205kcalCarbohydrates: 13.1gProtein: 4.8gFat: 15.6gSaturated Fat: 3.7gCholesterol: 13mgSodium: 842mgPotassium: 156mgFiber: 1.9gSugar: 6.1gVitamin A: 800IUVitamin C: 6.6mgCalcium: 140mgIron: 1.3mg
Tried this recipe?Let us know how it was!