Arugula Salad with Roasted Beets

Arugula Salad with Roasted Beets is a refreshing and flavorful salad that is perfect for a light lunch or dinner. The arugula is peppery and slightly bitter, while the beets are sweet and earthy. The walnuts add a nutty crunch, and the feta cheese adds a salty tang. The balsamic vinegar dressing ties all the flavors together to create a well-balanced salad.

Arugula Salad with Roasted Beets is a dish that has been enjoyed for centuries. The first recorded recipe for the salad appears in the book "The Art of Cookery" by John Mollard, which was published in 1788. The salad was originally made with arugula, beets, walnuts, and a simple vinaigrette dressing. Over time, the recipe has evolved to include feta cheese and balsamic vinegar. Arugula Salad with Roasted Beets is now a popular dish all over the world.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 bunch of arugula
• 1 bunch of beets
• 1/2 cup of olive oil
• 1/4 cup of balsamic vinegar
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of chopped walnuts
• 1/4 cup of crumbled feta cheese

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Trim the beets and cut them into 1-inch cubes.
3. Toss the beets with olive oil, salt, and pepper.
4. Spread the beets on a baking sheet and roast for 20-25 minutes, or until tender.
5. While the beets are roasting, wash and dry the arugula.
6. In a large bowl, combine the arugula, roasted beets, walnuts, and feta cheese.
7. Drizzle with balsamic vinegar and toss to coat.
8. Serve immediately.

Why It Works

• The arugula and beets are both very flavorful greens, and they complement each other well.
• The walnuts add a nutty crunch to the salad.
• The feta cheese adds a salty tang to the salad.
• The balsamic vinegar dressing ties all the flavors together.