Ingredients
- 2 Beets leaves removed
- 4 cups Arugula
- 2 small Oranges peeled and sliced
- 1/4 cup feta cheese crumbled
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic minced
- 1/4 tsp each salt and pepper
Instructions
- Wrap beets with foil and roast in preheated 400 F (200 C) oven for about 1 hour or until tender when tested when knife is inserted into a beet. Let cool before peeling and cut each beet into 8 wedges.
- Spread arugula onto platter and top with orange slices and beet wedges. Sprinkle with feta.
- In a small bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper. Drizzle all over salad to serve.
Estimated Cost Per Serving:
Nutrition Facts
Roasted Beet Salad with Orange and Feta
Calories
200
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1.5
g
9
%
Carbohydrates
24
g
8
%
Fibre
4
g
17
%
Sugars
19
g
21
%
Protein
3
g
6
%
Sodium
220
mg
10
%
Vitamin A
1500
IU
30
%
Vitamin C
49.5
mg
60
%
Calcium
100
mg
10
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developped by Emily RIchards.
