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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
This salad’s got the sweet, the salty, the tart, and the tangy with the bonus of a nutty crunch. And what can be better than a salad with an arugula base? Try this one; I guarantee there will be no regrets!
16 ounces arugula
3 beets peeled, cooked, and diced, such as Gefen Ready to Eat Beets
4 ounces Ta’amti Feta Cheese, crumbled
handful of walnuts
1/2 cup Gefen Olive Oil
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Honey
1/2 teaspoon salt
pinch of black pepper
In a bowl, mix arugula with beets, feta cheese, and walnuts.
In a jar, combine oil, vinegar, honey, salt, and pepper. Seal tightly and shake. Add to salad and toss immediately before serving.
Photography by Chay Berger
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