Okanagan Valley Beet Salad Recipe
Arugula, Crumbled Feta Cheese, Basil and Mint Vinaigrette
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Ingredients
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Salad
Method
Preparation
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the beets, wrap them in foil, and roast in the oven for about 45-60 minutes until tender. Once done, let them cool, then peel and cut into cubes.
- 2
Make the Vinaigrette
In a blender, combine the fresh basil, mint, olive oil, red wine vinegar, honey, salt, and black pepper. Blend until smooth and well combined.
- 3
Assemble the Salad
In a large bowl, combine the arugula, roasted beets, and crumbled feta cheese. Drizzle with the basil and mint vinaigrette and toss gently to combine.
- 4
Serve
Serve immediately and enjoy your Okanagan Valley Beet Salad!
