Insalata Margherita (Beet & Arugula Salad) Recipe

Name: Insalata Margherita (Beet & Arugula Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds young arugula, well washed, and spun dry; 1 pound feta cheese (domestic or imported); 6 whole beets; 1 tablespoon vegetable oil; 1/2 cup extra virgin olive oil; 1/4 cup vinegar (red wine or balsamic, or a mixture); 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon sugar; 1 garlic clove, crushed; 1 teaspoon fresh thyme (or 1/2 tsp dried)

Servings: persons

2 pounds young arugula, well washed, and spun dry
1 pound feta cheese (domestic or imported)
6 whole beets
1 tablespoon vegetable oil
1/2 cup extra virgin olive oil
1/4 cup vinegar (red wine or balsamic, or a mixture)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 garlic clove, crushed
1 teaspoon fresh thyme (or 1/2 tsp dried)

1
Wash beets and trim of greens or stems. Place the beets on a generously sized sheet of heavy-duty aluminum foil. Drizzle the vegetable oil over them, then rub the oil around each beet. Fold up the foil and seal them into a packet. Place the foil packet into a baking dish or onto a baking sheet, and roast in a 350u00b0F oven for 1 to 1 1/2 hours, until the beets are tender (a knife inserted will come out easily). Let cool fully!
2
When the beets are cool, rub the skins off. A bit of running water helps doing this. Use a paring knife for any stubborn bits of skin.
3
Cut up the beets into bite-size chunks. I prefer half-moon shapes, but any shape will do!
4
Make a dressing with the olive oil, vinegar, salt, pepper, garlic, sugar, and thyme.
5
Dress the arugula with about half the dressing in a large mixing bowl, then transfer to a serving platter.
6
Arrange the beets on top of the arugula. Break up the feta, and scatter over the beets and arugula. Dress with the remaining dressing.
7
Serve immediately.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds young arugula, well washed, and spun dry, 1 pound feta cheese (domestic or imported), 6 whole beets, 1 tablespoon vegetable oil, and more.

Yes, Insalata Margherita (Beet & Arugula Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Insalata Margherita (Beet & Arugula Salad)

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