Try as you might, you just can't beat this Roasted Beet and Arugula Salad with ATHENOS Dressing that includes crumbled feta and juicy grape tomatoes.
What You Need
Original recipe yields 6 servings
4 cups tightly packed torn arugula
6 roasted quartered beet s (1 lb.)
1 cup grape tomato es
2 radishes, cut into thin slices
1/3 cup ATHENOS Creamy Greek Dressing & Dip with Real ATHENOS Feta Cheese
1/3 cup ATHENOS Crumbled Reduced Fat Feta Cheese
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Let's Make It
Cover platter with arugula; top with vegetables.
Drizzle with dressing just before serving.
Sprinkle with cheese.
Sprinkle salad with freshly ground black pepper before serving.
Prepare using 4 large roasted quartered beets.
How to Roast the Beets
Heat oven to 425ºF. Toss beets with 1-1/2 tsp. oil; spread onto rimmed baking sheet sprayed with cooking spray. Bake 25 to 30 min. or until tender. Cool 5 min.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.