Beet Salad with Orange, Arugula, and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, restaurant-quality salad of roasted beets, peppery arugula, oranges, and creamy feta tossed in lemony dressing. Beautiful as a side or light main with added protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 ounces baby arugula
- 1 to 2 shallots, (thinly sliced)
- Ladolemono Greek Salad Dressing
- 1 cara cara or navel orange, (peeled and sliced into wedges)
- 1 granny smith apple, (sliced into thin wedges)
- 5 cooked beets, (sliced into wedges (see note))
- Feta cheese, (crumbled for garnish (about 2 ounces))
- 1/3 cup coarsely chopped walnuts
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 324mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 359mg
- Calcium
- 123mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.