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Beet, Arugula and Feta Salad with Balsamic Thyme Dressing

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Beet, Arugula and Feta Salad with Balsamic Thyme Dressing

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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Salad, Side Dish

Equipment

  • mason jar
  • small bowl
  • medium bowl
  • skillet

Ingredients
  

  • 2 Tbsp Pepitas
  • 2 Medium Red Beets peel and slice into thin matchsticks
  • Handful Arugula roughly chopped
  • 1/4 Cup Crumbled Feta
  • 1/4 Cup Balsamic Vinegar
  • 3 Tbsp Olive Oil
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Fresh Thyme
  • Salt & Pepper to taste

Instructions
 

  • First, toast the pepitas in a skillet over medium heat until fragrant and making little popping noises, about 5 minutes. Transfer to a bowl to cool.
  • In a medium-sized serving bowl, combine the beets, arugula, crumbled feta and pepitas.
  • Combine all the ingredients except for the fresh thyme into a blender and process until smooth or simply whisk together everything in a mason jar until emulsified.
  • Drizzle in just enough dressing to lightly coat the salad once tossed. Toss and serve.
Keyword arugula, Balsamic dressing, Beet
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