arugula beet and feta salad
Arugula Beet & Feta Salad
Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this salad. Using cooked, peeled beets helps make prep a breeze.
Ingredients:
- 1 medium shallot, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 2 teaspoons honey
- ¼ teaspoon ground pepper, plus more for garnish
- ⅛ teaspoon salt
- 1 (8.8-ounce) package refrigerated cooked beets, such as love beets
- 1 (5-ounce) package arugula
- ½ cup crumbled feta cheese
Directions:
- Stir sliced shallot, 3 tablespoons oil, 2 tablespoons vinegar, 2 teaspoons honey, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl until combined.
- Drain beets and cut into 1-inch wedges; add to the dressing and toss to coat. Add arugula; toss gently to coat. Top with ½ cup feta and garnish with additional pepper, if desired.
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