Pickled Beet Salad with Arugula and Feta
Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets in a salad.
Servings 4
Calories 243kcal
Ingredients
- ½ cup Dijon Vinaigrette
- 4 cups arugula
- 1 cup pickled beets cut into smaller chunks, if needed. Drained
- ½ cup feta cheese
- freshly ground pepper to finish
Instructions
- Prepare the Dijon Vinaigrette. Click on link for recipe.
- Add the arugula to a salad bowl. Sprinkle on pickled beets and then add the chunks of feta cheese. No need to toss, you want the color to stay on top.
- Use tongs to divide the salad among individual plates. Drizzle with Dijon Vinaigrette.
Notes
Link: Dijon Vinaigrette Recipe
Tips for success:
- Use a slotted spoon to remove the pickled beets from the jar. Just a few shakes over the jar will remove the liquid before adding it to your salad.
- Add ¼ cup of chopped Preserved Lemon to the vinaigrette to make a chunkier dressing.
- Purchase a block of feta. It's a superior product over the crumbled feta in plastic containers.
Nutrition
Calories: 243kcal | Carbohydrates: 5g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 308mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 1mg
