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.
Serves:
Ingredients
- 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
Instructions
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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.
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Peel the rough skin from the beets with a vegetable peeler. Slice the beet into super thin rounds. Discard the rough top.
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Working in batches, stack the rounds on top of each other and slice them into long, thin matchsticks.
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In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas.
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Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
Nutrition
- 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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