Beet Arugula Walnut Salad
Stacey Milak, RDN
INGREDIENTS:
- 4-6 medium-large beets scrubbed and ends trimmed- Or use already cooked packaged beets such as LoveBeets™ https://www.lovebeets.com/
- 3 tablespoons olive oil divided
- Kosher salt to taste
- freshly cracked black pepper to taste
- ½ medium shallot minced
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 6 (or more) cups fresh arugula
- ½ cup walnuts chopped
- ½ cup low fat crumbled feta cheese
- Fresh basil for garnish
INSTRUCTIONS:
- Preheat oven to 350°F. Drizzle beets with 1 tablespoon of oil and season with salt and pepper. Wrap in foil and place on a sheet tray. Bake for 40-55 minutes, or until beets are fork tender. (Time depends on the size of your beets). Let cool completely. Or use already cooked beets to save some time!
- For the dressing: mix shallot, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl. Stream in remaining 4 tablespoons of oil, whisking constantly until emulsified. Season to taste with salt and pepper.
- Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slice the beets into ½ inch thick slices.
- In a large bowl, toss arugula, cooked beets, walnuts, feta, and dressing. Season to taste with salt and pepper, top with fresh basil, and serve immediately.
Nutrition Facts: 295 calorie, 7 grams protein, 23 grams Fat (5 gram saturated) 15 grams Carb (3 grams fiber) . 170 Mg Calcium, 109 mg Folate, 40 mg Vitamin K