I love beets! Arugula and beet salad is one of my favorites. I usually serve this as part of the meal with some protein. However, it is a great side to make during house parties. You can also prep this ahead of time as the beets can be stored for at least 3 days in the refrigerator.

What you will need:

Ingredients	Quantity
For the dressing:
Balsamic Vinegar	50 ml
Honey	2 tablespoons
Olive Oil	1 tablespoon
Salt	1/4 teaspoons
Pepper	1/2 teaspoon
For the salad:
Beetroot	500 grams
Arugula	3 cups
Walnuts	1/2 cup
Feta Cheese	1/4 cup

How to make it:

• Cover the beets individually in aluminum foil. Bake for about an hour at 400 F.
• Let them cool completely. Peel the beets and slice them. You can do this step ahead of time and store the beets in the refrigerator for 3 days in an air-tight container.
• Dry roast the walnuts for around 5 minutes. Let them cool completely.
• Make the dressing by mixing the balsamic vinegar, olive oil, salt, honey, and pepper. I like to add all the ingredients in an airtight jar and shake vigorously.
• Wash and spin dry the arugula.
• In a salad bowl, add the arugula, top with the sliced beets, the roasted walnuts, and sprinkle with feta.
• Add the dressing per your liking and mix well.
• Tip: To prevent the salad from becoming soggy, add the dressing right before serving. Also, I like my salads with less dressing on them, if you want more, you can double the quantity of ingredients for the dressing. This dressing stores in the fridge for up to a month if made in a clean moisture-free jar.
• Enjoy!