Roasted Beets Arugula Tomato Feta Salad

Okay, you may be thinking roasted what? For some people beets are a foreign creature. What kind of dish do you put beets in? What are they anyway? I really feel like beets are overlooked gems and should be devoured whenever possible. Beet are a herbaceous plant that deliver a full profile of vitamins and minerals to the table. My Roasted Beets Arugula Tomato Feta Salad is a showcase for this tasty garden root.

Beet’s are full of folate, manganese, and potassium, and they’re an awesome source of a phytonutrient called Betanin which serves as an antioxidant, anti-inflammatory and detoxifier. That’s a lot of goodness coming out of one root!

Big flavors unite in this hearty yet lightweight salad (yes, that’s possible!) The earthy flavor of beets mingles well with the amazing nutty flavor of arugula. Mix these veggies with a fresh splash of tomato and strong-willed feta? Well that’s bellissimo!


Seriously. Nothing screams spring like a fresh salad chock full of color, nutrients and pizazz.

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Ingredients

  • 1 red beet sliced
  • 1 yellow beet sliced
  • 1/2 tbsp olive oil
  • 1/4 tsp dried thyme
  • 1/8 tsp dried mint
  • tossed in olive oil, sea salt, pepper, fresh thyme & mint and roasted at 450F for 20-25 minutes
  • 1/4 cup cherry tomatoes, sliced
  • 1 tbsp crumbled feta
  • 2 cups arugula

For the Dressing

  • 1/2 tbsp olive oil
  • 1/2 tbsp raw apple cider vinegar
  • 2 tsp tbsp dijon mustard
  • 2 tsp tbsp honey
  • Salt and pepper to taste

Instructions

  1. In a large baking sheet, arrange the sliced beets and drizzle olive oil on them. Add the thyme, mint, sea salt and black pepper and mix well with the beets
  2. Roast the beets in the oven at 450F for about 20-25 minutes
  3. In a small bowl, mix the ingredients of the dressing well.
  4. In a dinner plate, add the arugula and drizzle the dressing all over.
  5. Add the roasted beets on top of the arugula, then add the cherry tomatoes,and the feta and enjoy!

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