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.

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!

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English subtitles are available.

🛒 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!

Enjoy!

Nanà…