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Olivia

Beetroot Salad with Feta and Fresh Arugula

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Beetroot salad with feta and arugula. A fresh, simple plant-forward dish with natural sweetness and bold flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3
Course: Salad
Cuisine: American
Calories: 171
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups cooked beetroot sliced
  • 2 cups arugula
  • 1/3 cup feta cheese crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Salad Bowl Set
Salad Bowl Set
$24.24
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04/30/2026 01:00 am GMT
Salad Bowl

Cooking Instructions
 

  1. Place arugula in a large bowl.
  2. Add sliced beetroot.
  3. Drizzle with olive oil and lemon juice.
  4. Season with salt and black pepper.
  5. Toss gently to combine.
  6. Transfer to a serving plate.
  7. Sprinkle crumbled feta evenly on top.
  8. Let sit for 2-3 minutes to blend flavors.
  9. Adjust seasoning if needed.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 171kcalCarbohydrates: 10gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 266mgPotassium: 374mgFiber: 3gSugar: 7gVitamin A: 642IUVitamin C: 12mgCalcium: 122mgIron: 1mg

Notes

• Use pre-cooked beets for convenience
• Chill beets before serving for a refreshing salad
• Add walnuts for extra texture if desired

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