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.
Nutrition Facts
Roasted Beet Salad with Orange and Feta
Amount per Serving
Calories
200
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1.5
g
9
%
Sodium
220
mg
10
%
Carbohydrates
24
g
8
%
Fiber
4
g
17
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
1500
IU
30
%
Vitamin C
49.5
mg
60
%
Calcium
100
mg
10
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe developped by Emily RIchards.
