Rocket (Arugula), Beetroot, Walnuts and Feta w/Balsamic Dressing

A refreshing salad combining rocket (arugula), beetroot, walnuts, and feta, drizzled with a balsamic dressing.

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Prep Time 10

Total Time 10

Course Salad

Cuisine Mediterranean

Servings servings

Calories 205 kcal

Equipment

Ingredients

Vegetables and Greens

250 g canned baby beetroot halved or quartered if they are large
120 g baby rocket (arugula) leaves

Cheese and Nuts

60 g feta preferably Danish, otherwise Greek, or goats cheese
3 tablespoon walnuts lightly crushed with your fingers

Dressing

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

Keyword Arugula, Balsamic Dressing, Beetroot, feta, Rocket, walnuts

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