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Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
This delicious arugula beet salad has them all. Starting with a base of any kind of greens will always add fiber and loads of nutrients. Beets are an excellent source of starch and fiber. Healthy fat comes from the avocado, nuts, and dressing. The recipe features feta cheese for protein, but feel free to switch it up or combine it with something different — hard-boiled eggs, tuna, broiled fish, or chicken — to round out your meal. The dressing’s deliciousness speaks for itself. It has a bold, zesty flavor that adds a punch to any salad. The sweet-salty contrast that it lends this salad is what makes the dish a real showstopper. Even if you keep the meal pareve, it won’t disappoint.
1 medium yellow beet
1 medium red beet
2 4-ounce (110-gram) containers pre-checked arugula
1 small avocado, cut in chunks
1/4 cup walnuts
1 cup feta cheese, or protein of choice
1/2 cup Bartenura Extra-Virgin Olive Oil (or use avocado oil for a milder taste)
1/4 cup water
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon pepper
1 teaspoon fresh chopped or dry dill or 1 cube Gefen Frozen Dill
Peel beets.
Place yellow beet in a small saucepan and cover with water.
Bring to a boil, then lower to a simmer and cook until it can be pierced with a fork. It should be soft enough to cut but not mushy.
Repeat with red beet, using fresh water. Allow beets to cool.
Pulse ingredients in a food processor or blender until combined.
Shake vigorously before serving, as contents tend to separate.
Cut cooled beets in chunks.
Combine with arugula, avocado, and walnuts in a large serving bowl.
Toss with dressing and top with feta cheese or protein of your choice.
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