Arugula and Beets Salad
Colorful and delicious arugula salad with beets, cherry tomatoes, fresh basil, feta cheese and sunflower seeds. This light and fresh Arugula and Beets Salad is perfect as a side salad or a healthy main dish for a light dinner.
If you are looking for more healthy green salads, try my Detox Salad with Kale and Summer Mixed Salad.
Yield: Serves 4
- 5 cups arugula (or spring mix)
- 5 small beets, cooked, peeled and sliced
- 1 pint cherry tomatoes
- 1/4 cup roasted sunflower seeds
- 1/3 cup fresh basil, chopped
- 1/2 cup cubed feta cheese
- balsamic glaze
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- zest of 1 lemon
- salt and black pepper to taste
For Salad:
For Dressing:
To make the dressing, whisk the olive oil, balsamic vinegar, lemon zest, salt and pepper together until combined. Set aside.
Spread arugula over a large platter or place in a large bowl. Add the sliced beets and cherry tomatoes.
Add the dressing and toss the salad gently.
Top it off with the sunflower seeds, basil and feta cheese. Drizzle with the balsamic glaze and serve.
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