Beet Feta Salad


2 bunches baby beets(red and golden)*

1/2 cup walnuts or pecans chopped

1/2 cup crumbled feta

2 bunches baby arugula


1/3 cup extra-virgin olive oil

2 T champagne vinegar

1 T honey

1 1/2 T shallot minced

1/2 t Dijon mustard

Salt and pepper


Serves 6

*Use my Roasted Beet recipe

Use my Champagne Vinegairette recipe

Place 4 sliced beets per serving plate, top with arugula, chop 4 beets into quarters and place on arugula, add feta and nuts. Drizzle with Champagne Vinegairette dressing.




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