Description
Roasted beet wedges glisten with honeyed lemon dressing against a backdrop of peppery arugula. Sweet dates and tangy feta add bursts of flavor, finished with a sprinkle of fresh parsley for crunch.
Ingredients
- 2 medium beets
- 2 cups arugula leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped dates
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt to taste
- Pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in aluminum foil and roast for 45–60 minutes, until tender when pierced with a fork.
- Allow the beets to cool, then peel off the skin and slice into wedges.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Arrange the arugula on a serving platter, top with beet wedges, chopped dates, and crumbled feta.
- Drizzle the dressing over the salad and sprinkle with chopped parsley before serving.
Notes
- For a creamier texture, substitute goat cheese for feta.
- You can save time by using pre-cooked or vacuum-packed beets.
- Toasted walnuts or pistachios make a great crunchy addition.
- The salad can be refrigerated for up to one day; add dressing just before serving.