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5 from 1 vote

Arugula Salad with Beets and Fennel

This arugula salad with beets is light, healthy, refreshing, and perfect for a delicious lunch or a dinnertime side dish!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 280kcal
Author: Jersey Girl Cooks (Lisa Grant)

Ingredients

  • 4 TBS olive oil
  • 3 TBS white balsamic vinegar
  • 1 TBS water
  • 2 TBS honey
  • 6 cups arugula
  • 2 cups sliced cooked beets
  • ¼ cup fennel shaved or grated
  • 4 ounces crumbled feta cheese

Instructions

  • In a small bowl, whisk together the oil, vinegar, water and honey. Set aside.
  • Arrange the arugula on a large deep plate. Top with the beets and fennel.
  • Drizzle the salad dressing over the salad. Use as much or as little as you would like.
  • Top with feta cheese.
  • Season with salt and pepper to taste.

Nutrition

Calories: 280kcal | Carbohydrates: 20g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 384mg | Potassium: 385mg | Fiber: 3g | Sugar: 17g | Vitamin A: 854IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 1mg