Beet, Arugula and Feta Salad
Fresh, zesty and satisfying, this beet, arugula and feta salad blends vibrant beets with crisp greens and tangy feta. A hint of lemon and crunch of walnuts make it a simple, delicious choice for any table. Perfect for a light lunch or a colourful side to your favourite meal.
Ingredients
1½ cups cooked red beets, peeled and cut into small cubes
4 oz feta, cut into small cubes
1 cup arugula leaves
½ cup walnuts, roughly chopped
1 small yellow onion, finely chopped
1 clove garlic, pressed
4 Tbsp white wine vinegar
Dressing
Zest and juice of ½ lemon
2 Tbsp olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
Quick-pickle the onion: In a small bowl, combine the chopped onion and white wine vinegar. Stir and set aside.
In a large bowl, add the cubed beets and pressed garlic. Add lemon zest, lemon juice, olive oil, a pinch of salt, and pepper. Toss to coat.
Strain the onions from the vinegar and add the onions to the beets.
Add arugula, feta, and walnuts. Toss gently. Taste and adjust salt/pepper as needed. Serve.