Simple Beet, Arugula And Feta Salad With Hilary's Balsamic Thyme Dressing
This vibrant beet salad is bursting with flavor and color. Sweet and earthy red beets are paired with peppery arugula, crunchy toasted pepitas, and tangy crumbled feta cheese. A drizzle of balsamic thyme dressing ties it all together in a delicious and nutritious mix. It's a beautiful dish that's a feast for the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 2 tablespoons pepitas (green pumpkin seeds)
- 2 medium red beets
- Handful arugula, roughly chopped
- ¼ cup crumbled feta
- Hilary's Eat Well Balsamic Thyme Dressing with Eyebright or
- , to taste
Instructions
- First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
- Peel the rough skin from the beets with a vegetable peeler. If you have a mandoline, use it to slice the beets into thin matchsticks (watch your fingers!). If you don’t have a mandoline, hold onto the rough end of the beet and slice the beet into super thin rounds, starting at the tip and working your way to the rough top. 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.
Prep Time
PT15M
Yield
2 salads
Nutrition
- Calories: 215 calories
- Sugar Content: 8.5 g
- Sodium Content: 389.3 mg
- Fat Content: 17 g
- Saturated Fat Content: 4.5 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 13.1 g
- Fiber Content: 3.2 g
- Protein Content: 5 g
- Cholesterol Content: 16.7 mg
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