Picnic

Beet Salad with Arugula is for Dinner.

Beet Salad with Arugula takes 15 minutes to prepare.

Beet Salad with Arugula takes 60 minutes to cook.

Beet Salad with Arugula makes 4 servings.

The ingredients for Beet Salad with Arugula are:

Beets (7 small red beets, or less if they are large)
Feta Cheese (2 oz)
Wanuts (1/2 cup)
Balsamic (3 tbls)
Walnut oil (1 tbls)
Arugula (2 cups)

Here is how you make Beet Salad with Arugula:

Wash beets and cut off stems. Wrap each beet individually in foil. Bake beets at 350 degrees until tender. (40 minutes to 1 hour depending on size of the beet). Remove from oven and rub off skins with a damp paper towel.Slice beets into quarters, or eights for larger beets.Roast walnuts for 3-4 minutes under broiler, do not burn! Combine with beets, walnuts and feta.Combine remaining ingredients into a dressing. Pour dressing over salad just before serving. can be served warm or cold (I prefer warm).Salt and pepper to taste.Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user NICOLERENE.

The nutritional information for Beet Salad with Arugula is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.4

• Total Fat: 15.5 g
• Cholesterol: 5.0 mg
• Sodium: 313.7 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 5.2 g
• Protein: 7.9 g

The dietary needs meet for Beet Salad with Arugula is Vegetarian