Beetroot Arugula Salad

A simple and filling salad full of vibrant flavors.

📝 Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tsp maple syrup (or honey)
• 1 tsp dijon mustard
• 1/2 tsp salt
• pinch black pepper
• 1 beetroot roasted (Lightly coat with olive oil and bake 450F (230C) for 45min-1 hour))
• 1 container arugula
• 1/3 cup chopped toasted pecans
• 100 g feta cheese
• 6-8 dates, quartered
• handful pomegranate seeds (optional)

👨‍🍳 Instructions

1. 1Make dressing by whisking together the olive oil, vinegar, maple syrup, mustard salt and pepper.
2. 2Arrange washed and dried arugula leaves in serving bowl. Top with chunks of roasted beetroot, dates, feta cheese you crumble in your hands, pecans, and pomegranate seeds (if using).
3. 3Immediately before serving, add dressing and toss to combine.