Rocket (Arugula), Beetroot, Walnuts and Feta w/Balsamic DressingNagi
A quick and fresh salad combining tender beetroot, peppery rocket leaves, crunchy walnuts, and creamy feta, all tossed in a simple balsamic honey dressing.
Ingredients
Ingredients
- 250 g canned baby beetroot halved or quartered if big
- 120 g baby rocket (arugula) leaves fresh and green
- 60 g feta cheese Danish if you can find it, or Greek, goats cheese works too
- 3 tbsp walnuts lightly crushed by finger pressure
- 2 1/2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar normal kind, not aged or glazed
- 1 tbsp honey for that touch of sweetness
- 1/2 tsp salt to bring out all the flavors
- to taste black pepper a sprinkle, kinda to taste
Instructions
Instructions
- Start by whisking olive oil, balsamic vinegar, honey, salt, and black pepper in a bowl until it’s smooth and well mixed.
- Place the baby beetroot in your serving bowl—don’t forget to halve or quarter any big pieces so they cook evenly.
- Add the fresh baby rocket leaves right on top of the beetroot in the bowl.
- Pour the dressing over the beetroot and rocket leaves, then gently toss together so everything gets coated.
- Quickly sprinkle the lightly crushed walnuts over the salad—you want the crunch to stay fresh.
- Then crumble the feta cheese on top, letting its creaminess blend with those tangy bites.
Notes
Serve immediately so the greens stay crisp and the beetroot tender from the quick pressure cooker prep. The dressing can be made up to 3 days in advance. Store it in the fridge and bring back to room temperature before using, making sure to shake well.