Arugula, Red Beet, and Cherry Tomato Salad with Feta Cheese
A lovely vegetarian summer lunch or dinner salad. The peppery flavor of the arugula combines very well with the feta and parsley yogurt sauce.
Servings: 2
Calories: 290kcal
Ingredients
For the dressing
- 2 tablespoons plain unsweetened yogurt
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup/honey
- 1/2 lime/lemon juice only (1 tablespoon)
- 1/4 cup fresh parsley chopped
For the salad
- 1 cup red beet (raw) cubed
- 3 cups arugula
- 1.5 cup cherry tomato halved
- 1 cup feta cheese crumbled
- 1/4 cup pine nuts toasted
- black pepper totaste
Instructions
- In a small bowl, whisk together all dressing ingredients until well combined. Set aside.
- Combine all salad ingredients, season with pepper and drizzle with dressing.
Notes
- Time-saving tip: roast a bigger batch of pine nuts. Place in the fridge in an airtight container. Keeps quite long and makes a lovely addition to many dishes.
- Take along tip: store arugula on top and keep dressing in a separate container to make sure all ingredients stay nice and crisp.