I hope you saved the beetroots as I suggested in the previous recipe, when we made homemade salami and used some of their juice. Because today, as I promised, we are making a fantastic beetroot salad! Even if you’re not a big fan of beetroots, this salad will win you over!

Watch the video of the recipe on YouTube and subscribe to my channel for more tasty recipes. Don’t forget to turn on the subtitles!

The peppery flavor of the arugula adds its characteristic zing, while the salty feta creates a pleasant contrast.
And to top it all off – or rather, to take it to the next level – we have a wonderful vinaigrette that generously coats all the ingredients. This is what I call a seriously powerful salad!

🛒 Ingredients

For the Salad

• 🥬 100 g (3.5 oz) arugula
• 🥗 350 g (12 oz) cooked beetroots, cut into small cubes
• 🧀 100 g (3.5 oz) feta cheese
• 🌰 3 tbsp walnuts, roughly chopped

For the Vinaigrette

• 🫒 1/4 cup olive oil
• 🍇 3 tbsp balsamic vinegar
• 🥄 1 tsp mustard
• 🍯 1 tbsp honey
• 🧄 1 garlic clove, minced (optional)
• 🍋 Zest & juice of 1 lemon
• 🧂 Salt & pepper, to taste

👩‍🍳Preparation

Whisk together all the vinaigrette ingredients in a small bowl until smooth and emulsified.

In a large bowl, combine the beetroots, arugula, and most of the feta (reserve a bit for garnish). Pour the vinaigrette over the salad and toss well to coat. Sprinkle with the remaining feta and walnuts on top. Serve immediately and enjoy!

✨ Perfect For:

✅ Healthy lunch or dinner
✅ Side dish for gatherings
✅ Quick & easy recipe

Enjoy!

Nanà…