Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Simple, bright, and balanced, this salad pairs perfectly with grilled fish or chicken. To cook the beets in the oven, wrap in foil and bake at 400° for 45 to 50 minutes.

Recipe by Cooking Light June 2016


Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

18 mins
18 mins
Serves 4 (serving size: about 1 1/4 cups)


Ingredient Checklist


Instructions Checklist
  • Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.

  • Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

Nutrition Facts

170 calories; fat 13.3g; saturated fat 2.3g; mono fat 8.3g; poly fat 1.4g; protein 4g; carbohydrates 11g; fiber 4g; cholesterol 3mg; iron 1mg; sodium 215mg; calcium 68mg; sugars 5g.