Description
This fresh and flavorful salad combines peppery rocket (arugula), earthy beetroot, creamy feta, and crunchy walnuts, all tossed with a simple honey balsamic dressing. It’s a 5-minute, no-fuss dish perfect as a side or light lunch.
Ingredients
- Salad:
- 250 g (8 oz) canned baby beetroot, halved or quartered if large
- 120 g (4 oz) baby rocket (arugula) leaves
- 60 g feta (preferably Danish or Greek), or goat cheese
- 3 tablespoons walnuts, lightly crushed
- Dressing:
- 2½ tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (not aged or glazed)
- 1 tablespoon honey
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Make Dressing: In a small jar, combine olive oil, balsamic vinegar, honey, salt, and black pepper. Shake well until fully emulsified. Use a spoon to help dissolve the honey if needed. Adjust salt to taste.
- Assemble Salad: Place rocket in a large serving bowl. Scatter beetroot over the leaves, letting the pieces naturally distribute. Crumble feta over the salad and sprinkle with crushed walnuts.
- Serve: Drizzle dressing evenly over the top just before serving.
Notes
- Can be made vegan by substituting the feta with a plant-based cheese.
- Serve chilled for the best flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
