Ingredients
4 medium beets, scrubbed and peeled (about 700g)
2 large oranges, peeled and segmented
1/2 red onion, thinly sliced
8 oz arugula
6 oz crumbled feta cheese
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp honey or maple syrup
Fresh mint leaves, for garnish
Salt and freshly ground black pepper
Instructions
Preheat oven to 400°F (200°C)
Wrap beets in aluminum foil and roast for 45 minutes or until tender
While beets cool, prepare vinaigrette by whisking olive oil, lemon juice, honey, salt, and pepper
Spread sliced red onion in a bowl, sprinkle with salt, and let sit 10 minutes to lightly pickle
In a large bowl, combine arugula, orange segments, roasted beets, and feta
Drizzle vinaigrette over the salad and toss gently
Top with fresh mint and serve immediately or refrigerate for 30 minutes to enhance flavors
Notes
Roast beets overnight and refrigerate to save time
Use pre-crumbled feta for convenience
Add toasted walnuts or almonds for crunch
Store leftovers in the fridge for up to 2 days
- Prep Time: 20
- Cook Time: 45
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg