Name: Arugula Beet Cherry Salad
Ingredients: 80 g arugula; 4 small cooked beets; A handful of cherries; Half a red onion; Parsley; Feta cheese ( (I used plant based)); 2 tbsp olive oil; 1 tbsp balsamic glaze ((I used fig-flavoured)); 1 tbsp red wine vinegar; 1 tsp wholegrain Dijon mustard; 1 tsp oregano; Salt

Arugula Beet Cherry Salad

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Ingredients Method

Ingredients

You will need:

80 g arugula
4 small cooked beets
A handful of cherries
Half a red onion
Parsley
Feta cheese (I used plant based)

Salad dressing:

2 tbsp olive oil
1 tbsp balsamic glaze (I used fig-flavoured)
1 tbsp red wine vinegar
1 tsp wholegrain Dijon mustard
1 tsp oregano
Salt

Method

Start by washing and drying the arugula. Spread it evenly on a large serving plate as the base of the salad.
Cut the cooked beets into bite-sized cubes or wedges and scatter them over the arugula.
Pit the cherries and slice them in halves. Add them on top of the salad.
Thinly slice the red onion and sprinkle it over the vegetables.
Chop fresh parsley and add a generous amount.
Crumble feta cheese over the salad.

Salad sauce:

In a small bowl, whisk together olive oil, balsamic glaze, red wine vinegar, wholegrain Dijon mustard, oregano, and a pinch of salt until well combined.
Drizzle the dressing over the salad just before serving. Serve fresh and enjoy — it’s sweet, earthy, tangy, and very refreshing.