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A vibrant and earthy salad combining sweet cooked beetroot with peppery arugula and tangy feta cheese. This simple, refreshing dish is dressed in a light lemon vinaigrette and is perfect as a healthy side.
Prepare the vinaigrette
Assemble the salad
Dress and serve
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A vibrant and earthy salad combining sweet cooked beetroot with peppery arugula and tangy feta cheese. This simple, refreshing dish is dressed in a light lemon vinaigrette and is perfect as a healthy side.
This american recipe takes 10 minutes to prepare and yields 1 servings. At 135.05 calories per serving with 4.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Replace the feta cheese with a plant-based feta alternative or omit it entirely. Toasted nuts can add a similar savory element.
Add 1/4 cup of cooked chickpeas or quinoa to the salad for a substantial protein boost.
Omit the feta cheese or use a dairy-free crumbled cheese alternative.
Beetroots are rich in betalains, and arugula contains beneficial plant compounds, both of which have antioxidant properties that help protect cells from damage.
Both beets and arugula provide dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Beets are known to support healthy blood pressure levels, and the olive oil in the dressing provides heart-healthy monounsaturated fats.
Yes, this salad is very healthy. It's packed with vitamins, minerals, and antioxidants from the beets and arugula. The light vinaigrette and low-fat feta keep it low in calories and saturated fat.
This specific recipe for one serving contains approximately 150-165 calories, making it an excellent light lunch or side dish.
You can prepare the components ahead of time. Keep the cooked beets, arugula, and vinaigrette in separate containers in the fridge. Assemble and dress just before serving.
Goat cheese is a classic pairing with beets and would be a delicious substitute for feta. Crumbled blue cheese also works well if you enjoy a stronger flavor.
