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.
- 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