Beetroot, Feta, and Arugula Salad with Nutty Cheese Balls

Spectacular, unusual, healthy, without mayonnaise! The salad of beets, feta cheese and arugula is interesting in its presentation — the cheese is formed into balls, which are rolled in chopped nuts. The combination of products in it is very successful — the saltiness of the feta emphasizes the sweetness of the beets.
cook time: 15 min
Isla Thatcher
Beetroot, Feta, and Arugula Salad with Nutty Cheese Balls

Nutrition Facts (per serving)

139
Calories
10g
Fat
8g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Orange juice 2 tbsp
Lemon juice (or wine vinegar) 1 tbsp
Walnuts (peeled halves) 8 pc
Arugula 50 g
Beet (boiled, small or one large) 2 pc
Feta 70 g

Recipe instructions

Step 1

Step 1
How to make beetroot, feta and arugula salad? Prepare your food. Boil the beets in advance, cool and peel. Feta can be replaced with any other soft cheese that suits the consistency and taste.

Step 2

Step 2
First, roast the walnuts — they will become crunchy and have a brighter taste. To do this, place the peeled halves in a dry frying pan and place it on low heat. Fry the nuts, stirring, until pleasantly aroma. Then remove the pan and cool the nuts.

Step 3

Step 3
How to cook beets? You can simply boil it in a saucepan in water. To do this, wash the root vegetables well with a brush, fill them with cold water and place on medium heat. After boiling, reduce the heat and cook the beets for 30 to 60 minutes, depending on the size of the fruit. You can also bake beets in foil in the oven at 180°C for 30-40 minutes. Or in the microwave at maximum power for 6-8 minutes. Cut the peeled beets into thin slices.

Step 4

Step 4
Prepare the dressing. Pour orange juice into the bowl (it can be purchased or squeezed from an orange), olive or any vegetable oil of your choice, lemon juice (or wine vinegar). Season with salt and pepper. Mix the products with a whisk.

Step 5

Step 5
Pour half of the dressing over the beets.

Step 6

Step 6
Place the feta in a bowl and add spices to taste. I only have pepper, but oregano works great. Mash the cheese and spices with a fork until smooth.

Step 7

Step 7
Using your hands, roll the cheese mixture into small balls.

Step 8

Step 8
Grind the cooled nuts almost into crumbs. I did this in a mortar, you can use a blender.

Step 9

Step 9
Roll the cheese balls in the resulting nut crumbs.

Step 10

Step 10
Wash the arugula and dry it well with paper towels — the greens quickly lose their appearance from excess moisture. Place the leaves on a plate; you can tear the long leaves with your hands to make them easier to eat. Place beet slices and cheese balls on top. Drizzle the remaining dressing over the top of the salad.

Step 11

Step 11
Serve the salad right away — green dishes donʼt last long. Bon appetit!

Additional rubrics

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