Nutrition Spotlight
There are some salads that are filling and highly nutritious and can actually be eaten as a main meal on their own. This arugula beetroot salad with feta cheese and walnuts is one of those salads. With a balanced ratio of macronutrients and a good amount of several micronutrients like Folate, Vitamins A, B2, B6, B12, Phosphorus, Magnesium and Calcium, it is a great choice for lunch or dinner. It may have a high content of fat, but they’re mostly Omega-3 and Omega-6 fatty acids from the walnuts and the olive oil and there’s little saturated fat from the feta cheese.
All in all, it is a meal of high nutritional value and definitely lots of taste!
Arugula Beetroot salad with Feta cheese and Walnuts
An easy-to-make arugula salad with the high nutritional value of beetroots and walnuts and the distinct taste of Greek feta cheese.
Ingredients
For the salad
- 2 cups arugula
- 1 cup beetroots, boiled,skinned and sliced
- ¼ cup walnuts, coarsely chopped
- ⅓ cup feta cheese, diced
- 1 small garlic clove, finely chopped
- Salt
For the dressing
- 2 tbsp olive oil, extra virgin
- 1 tbsp balsamic vinegar
Instructions
- Place, arugula, beetroots, walnuts and garlic in a large salad bowl. Add salt and gently stir.
- In a small bowl, mix together the dressing ingredients.
- Pour the dressing over the salad and stir.
- Add the feta cheese on top and serve.
NOTES
Avoid stirring the salad after adding the feta cheese because the beetroots will color it.
