Arugula beet salad with feta and walnuts
Healthy and nutritious arugula beet salad with feta and walnuts with olive oil and lemon dressing – a delicious gluten-free and keto lunch idea that can be made ahead and shared with your family and friends!
Servings: 4 servings
- 1 ½ cup (250g) red beets, cooked, peeled and cut into small cubes
- 4 oz (113g) feta cheese, cubed
- 1 cup (30g) arugula, whole pieces
- ½ cup (60g) walnuts, roughly chopped
- 1 clove garlic, pressed
- 1 small yellow onion, finely chopped
- 4 tablespoon white wine vinegar
- ½ lemon zest and juice
- 2 tablespoon olive oil
- Sea salt
- Freshly ground black pepper
In a small mixing bowl, add the finely chopped onions and white wine vinegar, mix well, and set aside.
In a large salad bowl, combine the cooked and cubed red beets (you can find detailed instructions on how to cook red beets in the post above) and pressed garlic. Then, add the lemon zest, juice of the lemon, and salt with ground black pepper to taste. Mix well.
Using a sieve, drain the onions and vinegar mixture, then add the onions to the salad bowl.
Lastly, add the arugula, feta cheese, and walnuts and toss gently. Adjust saltiness if needed and serve.
Serving: 1serving | Calories: 269kcal | Carbohydrates: 11g | Protein: 8g | Fat: 23g | Potassium: 342mg | Fiber: 3g | Sugar: 6g | Vitamin A: 321IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 1mg