"Salads like this Beet and Arugula Salad with Toasted Pumpkin Seeds and Feta are great options for a low-calorie meal that will make you feel fuller faster, provide you with nutritional benefits, and help you stay in shape without the number on the scale going up."
Beet and Arugula Salad with Toasted Pumpkin Seeds and Feta
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Serves or Makes: 5
Recipe Card
ingredients
- 4 medium red beets
- 4 tablespoon olive oil
- 4 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 1 black pepper
- 1/3 cup pumpkin seeds
- 3 cups arugula, chopped
- 1/3 cup fresh basil
- 1/4 feta cheese, crumbled
Method
Step 1
Beets: First, you will need to cook the beets by placing them in a large pot and covering with water. Bring the water to a boil, then simmer covered for approximately 45 minutes to 1 hour or until soft when poked with a fork (boil time will depend on the size of beets used).
Step 2
Remove the lid from the pot and drain off red water and allow the beets to cool. Once beets are cool enough to handle, peel beets.
Step 3
Chop into small cubes and place into a medium-sized bowl.
Step 4
Salad dressing: While the beets are cooking you can prepare the rest of the ingredients. For the dressing, whisk together olive oil, balsamic vinegar, salt, and pepper.
Step 5
Toast the Pumpkin Seeds: Heat a skillet over medium-high heat and add the pumpkin seeds. Stir continuously until they begin to pop and turn brown. Turn off heat and remove seeds from the skillet and into a bowl to cool. Combine: After all the ingredients are ready to be put together into a tasty salad.
Step 6
Place chopped arugula and basil in a larger bowl.
Step 7
Add the beets and combine well with greens.
Step 8
Add pumpkin seeds then pour dressing over salad and toss gently to coat salad, taste, then add extra salt and pepper if needed.
Step 9
Add crumbled feta on top if desired. Note: You can add extra basil, extra toasted seeds and extra feta to individual bowls depending on preference.