Beet Salad
Sweet and silky roasted beets, creamy goat cheese, and peppery arugula are tied together with a tangy Dijon, honey, and balsamic dressing.
Foto: Spend With Pennies
Ingredients
4 servings
- 8 cups arugula
- 4 large beets (cooked and cooled)
- ¼ cup chopped toasted walnuts (or pecans)
- ½ cup goat cheese (or feta cheese, crumbled)
- ½ red onion (thinly sliced)
- 2 tablespoons white balsamic vinegar (or apple cider vinegar)
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 1 ½ teaspoons Dijon mustard
- ¼ teaspoon garlic powder (or ½ clove fresh garlic, minced)
- ⅓ to ½ cup vegetable oil
- salt and black pepper (to taste )
Steps
-
Place arugula in a large bowl. Top with beets, walnuts, goat cheese, and onions.
-
For the dressing: Whisk together the vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Slowly drizzle in oil while whisking until the dressing is slightly thickened. Season with salt and pepper to taste.
-
Drizzle dressing over salad and serve immediately.
Nutrition Facts (per serving)
436
kkal
Protein
12g
(16%)
Carbs
34g
(45%)
Fat
30g
(39%)
Macronutrients
Calories43622% DV
Protein12g24% DV
Carbs34g11% DV
Fat30g46% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 12.900
Per Serving
Rp 3.225/serving
🏠 Save ~Rp 25.800 compared to buying!
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| arugula | 8 cups | Rp 16.000/kg | Rp 12.800 |
| large beets | 4 | - | - |
| chopped toasted walnuts | 0.25 cup | - | - |
| goat cheese | 0.5 cup | - | - |
| red onion | 0.5 | - | - |
| white balsamic vinegar | 2 tablespoons | - | - |
| fresh lemon juice | 1 tablespoon | - | - |
| honey | 2 teaspoons | - | - |
| Dijon mustard | 1.5 teaspoons | - | - |
| garlic powder | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| to ½ cup vegetable oil | 0.333 | - | - |
| salt and black pepper | - | - | - |
*Estimated market prices, may vary by region
Source: Spend With Pennies
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