Indulge in the invigorating flavors and wholesome ingredients of the Beetroot, Arugula, and Feta Salad. An ideal choice to kickstart your summer. This salad bursts with nutrients and tantalizes your taste buds, providing a healthy and nourishing option for any occasion. Whether you’re hosting a BBQ, a family gathering, meeting up with friends, or simply craving a quick and delectable evening meal, this vibrant salad will impress your guests and leave them yearning for more.

Ingredients for Beetroot, Arugula & Feta Salad:

Beetroot: Opt for vacuum-sealed beetroot, easily found in the vegetable and fruit section of your local supermarket. If you prefer fresh beetroot from your garden, peel and roast it in the oven for about 40 minutes until it becomes tender. Another option is canned beetroot, but try to find varieties with a low amount of added sugar.
Arugula: Choose fresh arugula, as it’s the best option. If you want to make this salad out of season, easily substitute it with baby spinach.
Feta: Greek feta perfectly complements this recipe.
Walnuts: Use recently stored walnuts, avoiding those that have been sitting in the cupboard for too long. To chop the walnuts, keep them in the packet and lightly crush them with a rolling pin until they reach a small size.
Dressing: The recipe calls for a must-have combination of balsamic vinegar, lemon vinegar, raspberry vinegar, maple syrup, olive oil, salt, and pepper.

Tips for Success:

Whenever possible, prepare this salad a few hours ahead of serving to allow the beetroot to absorb the dressing and enhance its deliciousness.

How to Store Leftovers:

Enjoy the remaining salad easily over the next 2-3 days. Store it in an airtight container in the refrigerator.

Looking for ideas on what to serve this salad with? Why not try some of the following recipes: