Beet and arugula salad with a light balsamic is a flavorful, healthful & simple salad VEGETARIAN recipe that will get even the biggest beet naysayers to eat those beets!
Ingredients
- 1 can of red beets sliced
- 1/4 cup Bacon Olive Oil
- 1/4 cup White Balsamic Vinegar
- 1/4 cup walnuts chopped and toasted
- 1/3 cup feta crumbles
- 3 scallion tops julienned
- 1 carrot peeled and julienned
- 1/2 cup flat leaf parsley rough chopped
- 6 cups baby arugula
- sea salt to taste
- black pepper to taste
Other great flavors to try!
- Meyer Lemon Olive Oil
- Balanced Extra Virgin Olive Oil
- Chianti Classico Wine Vinegar
- Maple White Balsamic Vinegar (when in season for Canada Week)
Instructions
- Add the arugula to a large salad bowl.
- Chop the walnuts, scallions, carrots and parsley and add to a large salad bowl.
- To make the dressing, combine the Bacon Olive Oil and the White Balsamic Vinegar.
- Season the salad with salt and pepper, add feta crumbles.
- Drizzle the dressing over the bowl and toss!
Leave a Reply