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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

Feta and a wonderful complimentary zingy mustard dressing. Easy, healthy and a wonderful way to use pickled beets for a side dish.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 243kcal


  • 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


  • 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.
  • Add the arugula and beets and toss to coat well.
  • Divide the salad among individual plates. Sprinkle on the feta and drizzle with the dressing.


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