Traditional Heritage

Beet Salad with Arugula and Balsamic Vinaigrette

Cook Time:

45 min

Prep Time:

15 min

Servings:

4

Ingredients

  • 3 large beets cooked, diced
  • 1 cup baby arugula, rinsed and spun dry
  • 1 avocado, diced
  • ½ cup feta cheese, crumbled

Balsamic Vinaigrette Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried mustard
  • 1 teaspoon powdered onion
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper (or to taste)
  • 1 garlic clove, pressed or finely minced

Directions

How to Make Beet Salad with Arugula:

  • Cook the beets in insta pot pressure cooker mode for 10 minutes. Let it cool and remove the beets and peel the skins, slice into halves and then small wedges.
  • Transfer beets into a large mixing bowl. Add feta cheese, avocado slices and mix vinaigrette as per your taste. Top this with Arugula.

To Make Balsamic Vinaigrette:

  • In a small mason jar, combine all dressing ingredients and shake well to combine. I blended mine to make it a smooth dressing. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.

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