Here’s how to make a salad with walnuts, beets, and feta cheese on top of arugula with a vinaigrette-shallot dressing:
Ingredients:
- 4 cups arugula
- 1/2 cup walnuts (chopped or whole)
- 1/2 cup crumbled feta cheese
- 1 large beet (peeled and sliced thinly or roasted)
- 1 tablespoon olive oil (for roasting the beets)
For the Vinaigrette-Shallot Dressing:
- 1 tablespoon shallot (finely minced)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. Roast the Beets (if using roasted):
Preheat your oven to 400°F (200°C).
Peel and slice the beet into thin rounds or wedges.
Drizzle with olive oil, toss to coat, and roast for about 25-30 minutes until tender.
2. Prepare the Dressing:
In a small bowl, whisk together the shallot, olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Taste and adjust seasoning as needed.
3. Assemble the Salad:
On a serving platter, spread the arugula evenly.
Layer with roasted or fresh beet slices.
Sprinkle walnuts and crumbled feta cheese on top.
Drizzle the vinaigrette-shallot dressing over the salad just before serving.