Beet Arugula Salad Recipe with Walnuts and Feta on Butter Bean Purée
Our beet arugula salad recipe with walnuts and feta on butter bean purée will make you a twist on the classic salad of beetroot and arugula – or rucola, roca or rocket, depending on where you’re from. The salad is assembled on a layer of garlicky butter bean purée and dressed with our classic vinaigrette.
Servings: 2
Calories: 650kcal
Equipment
Ingredients
- 400 g whole beetroots scrubbed
- 210 g can butter beans drained and rinsed
- 2 garlic cloves roughly chopped
- 1 tsp sea salt
- 1 tsp onion powder
- 2 tbsp extra virgin olive oil
- 2 tbsp vinaigrette – see recipe
- 24 arugula leaves washed (rucola, roca, rocket leaves)
- 100 g Greek feta or salty white cheese cut into cubes
- 30 g walnuts
- 1 pinch of salt
Instructions
- Pre-heat your oven to 200°C (390°F).
- Loosely wrap each of the scrubbed whole beetroots in foil and roast on a tray in the oven until soft, around 40 minutes or so; they’re ready when a skewer or fork easily slides into the beetroots.
- Carefully remove the foil, allow the beetroots to cool, and cut them into cubes peeling off and discarding tough pieces of skin.
- Make the garlicky butter bean purée by transferring the drained butter beans, garlic cloves, sea salt, onion powder, and extra virgin olive oil to a blender, blend until you have a fairly smooth consistency then spread it over a serving plate.
- Assemble the salad by laying down half of the arugula leaves, drizzle on a tablespoon of the vinaigrette, drop the beetroot and feta cubes on top, arrange the rest of the arugula leaves on top of those, distribute the walnuts, drizzle drizzle on another tablespoon of vinaigrette, and serve immediately.
Notes
Beets can be roasted a day or two before making the salad and refrigerated.
Canned beetroots can be used if beets are out of season.
Garlicky butter bean purée can also be made a day or two ahead and refrigerated in a well-sealed container. Our vinaigrette can be made ahead in a mason jar or clip-top Kilner jar and will keep in the fridge for weeks.
This salad is best when made just before serving.
Canned beetroots can be used if beets are out of season.
Garlicky butter bean purée can also be made a day or two ahead and refrigerated in a well-sealed container. Our vinaigrette can be made ahead in a mason jar or clip-top Kilner jar and will keep in the fridge for weeks.
This salad is best when made just before serving.
Nutrition
Calories: 650kcal | Carbohydrates: 48g | Protein: 22g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Cholesterol: 45mg | Sodium: 1935mg | Potassium: 1393mg | Fiber: 15g | Sugar: 18g | Vitamin A: 850IU | Vitamin C: 15mg | Calcium: 360mg | Iron: 5mg