Beet Salad with Arugula and Balsamic Vinaigrette
Cook Time:
45 min
Prep Time:
15 min
Servings:
4
Ingredients
- 3 large beets cooked, diced
- 1 cup baby arugula, rinsed and spun dry
- 1 avocado, diced
- ½ cup feta cheese, crumbled
Balsamic Vinaigrette Ingredients:
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried mustard
- 1 teaspoon powdered onion
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper (or to taste)
- 1 garlic clove, pressed or finely minced
Directions
How to Make Beet Salad with Arugula:
- Cook the beets in insta pot pressure cooker mode for 10 minutes. Let it cool and remove the beets and peel the skins, slice into halves and then small wedges.
- Transfer beets into a large mixing bowl. Add feta cheese, avocado slices and mix vinaigrette as per your taste. Top this with Arugula.
To Make Balsamic Vinaigrette:
In a small mason jar, combine all dressing ingredients and shake well to combine. I blended mine to make it a smooth dressing. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over salad.