Balsamic Beet Salad With Arugula, Feta and Pines

This colorful beetroot salad makes great little lunch and is great to easily gobble up.

Total time: 1 hour
Preparation Time: 10 minutes
Cooking Time: 1 hour
Serve: 2


  • 2 cups boiled beets cut into a diced
  • 3 cups arugula
  • 40-gram feta cheese
  • 2 tablespoon toasted pine nuts


  • 1 teaspoon crushed garlic
  • 2 teaspoon balsamic vinegar
  • 3 teaspoon olive oil
  • salt to taste
  • freshly ground pepper


  1. To boil the beets place them in a pot. Add water (make sure the beets are fully covered with water). Bring the water to a boil and cook the beets until you can easily pierce them with a fork. It may take over an hour depending on the size of the beets.
  2. Peel and cut the beets in dice.
  3. Divide arugula among 2 plates.
  4. Sprinkle feta cheese and pine nuts on top of greens.
  5. Add beets.
  6. Drizzle the dressing on top of the salad as needed.