How To Make Simple Beet, Arugula and Feta Salad with Balsamic Thyme Dressing
Peppery arugula, earthy beets, & savory pumpkin seeds all come together in this feta salad. The blend of flavors is made tastier by tangy balsamic dressing.
- 2tbsppepitas,(green pumpkin seeds)
- 2red beets,medium
- handfularugula,roughly chopped
- ¼cupcrumbled feta
- Hilary’s Eat Well Balsamic Thyme Dressing with Eyebright,or homemade balsamic vinaigrette, to taste
First, toast the pepitas in a skillet over medium heat for about 5 minutes until fragrant and making little popping noises. Transfer to a bowl to cool.
Peel the rough skin from the beets with a vegetable peeler. Slice the beet into super thin rounds. Discard the rough top.
Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas.
Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
- Calories: 127.09kcal
- Fat: 7.75g
- Saturated Fat: 3.45g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.05g
- Polyunsaturated Fat: 1.62g
- Carbohydrates: 9.69g
- Fiber: 2.78g
- Sugar: 6.41g
- Protein: 6.19g
- Cholesterol: 16.69mg
- Sodium: 237.22mg
- Calcium: 109.39mg
- Potassium: 336.24mg
- Iron: 1.37mg
- Vitamin A: 25.08µg
- Vitamin C: 4.15mg
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