Healthy arugula salad with beets and feta cheese

Arugula salad, which is called a green multivitamin, is a godsend for the housewife. The dish is easy to prepare and contains ingredients traditional to European cuisine. However, the combination of their tastes will pleasantly amaze your guests. And you will also be pleased with the appearance, it is quite restaurant-like. It cooks quickly enough, it does not need to be infused. So feel free to prepare this salad for both a family dinner and a holiday table.

1. Calories
   150,55 kcal
2. Protein
   2,61 gram
3. Fat
   13,09 gram
4. Carbohydrates
   5,49 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Beet

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   4 pcs. = 520 g
2. Handle

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   280 g
3. Feta cheese

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   5 tbsp. l. = 100 g
4. Walnuts

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   5 pcs. = 30 g
5. Olive oil

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   6 tbsp. l. = 102 g
6. Lemon juice

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   3 tbsp. l. = 54 g
7. Dijon mustard

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   to taste
8. Sugar

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   to taste
9. Salt

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   to taste
10. Black pepper ground

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    to taste

Steps:

1. 
   Boil or bake beets in the oven. When it cools down a bit, clean it. It is not worth cooling completely; it is easier to clean when warm, and the taste only benefits from this.
2. 
   Prepare salad dressing. Start with it so that it sits while you chop the beets and cheese. To do this, mix olive oil, lemon juice, Dijon mustard, sugar, salt and pepper. Before dressing the salad, taste and adjust the taste if necessary. The tastes of the components should not interrupt each other.
3. 
   Cut the beets into cubes and crumble the feta cheese. Use your hands to tear the arugula leaves. The size of the cut is a matter of personal taste. To make the salad look more impressive, all components should be approximately the same size. In our version, the cut is medium. Mix the prepared ingredients, add dressing, sprinkle nuts on top.
4. 
   Serve the salad in portions on white plates; this will highlight its color. The dressing can also be added in batches. Top with nut kernels.