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Easy Healthy Pickled Beet Salad with Arugula and Feta and a wonderful dijon dressing.

Pickled Beet Salad with Arugula and Feta

Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 243 kcal
Author www.highlandsranchfoodie.com

Ingredients

  • 2 Tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/2 preserved lemon minced
  • 1/3 cup olive oil
  • 1 very fresh egg yolk
  • 4 cups arugula
  • 1 cup pickled beets slices halved
  • 1/2 cup feta cheese

Instructions

  1. In a large bowl, whisk together the vinegar, mustard, pepper and lemon. Gradually whisk in the olive oil until smooth. Add the raw egg yolk and stir until well blended.
  2. Add the arugula and beets and toss to coat well.
  3. Divide the salad among individual plates. Sprinkle on the feta and drizzle with the dressing.
Nutrition Facts
Pickled Beet Salad with Arugula and Feta
Amount Per Serving
Calories 243 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 66mg22%
Sodium 308mg13%
Potassium 144mg4%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 619IU12%
Vitamin C 5mg6%
Calcium 136mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.