Arugula, Beet & Feta Salad

• servings: 4 servings
• total time: 15 minutes

Ingredients

1 medium shallot, thinly sliced

3 tablespoons extra-virgin olive oil

2 tablespoons champagne vinegar

2 teaspoons honey

¼ teaspoon ground pepper, plus more for garnish

⅛ teaspoon salt

1 (8.8-ounce) package refrigerated cooked beets, such as Love Beets

1 (5-ounce) package arugula

½ cup crumbled feta cheese

Directions

Stir sliced shallot, 3 tablespoons oil, 2 tablespoons vinegar, 2 teaspoons honey, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl until combined.

Drain beets and cut into 1-inch wedges; add to the dressing and toss to coat. Add arugula; toss gently to coat. Top with ½ cup feta and garnish with additional pepper, if desired.

Nutrition

• Calories: 172 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 189 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 4 g